Pulled Pork Sandwiches

Pork

1 boneless pork shoulder roast or picnic roast skin removed and trimmed (about 3 ½ pounds)

1 teaspoon seasoned salt

1 teaspoon paprika

2 tablespoons canola oil

Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.

Sauce

1 tablespoon canola oil

1 small onion, diced

1 cup vinegar

¾ cup ketchup

1/3 cup packed light brown sugar

2 tablespoons spicy brown mustard

8 seedless sandwich buns

Heat oil in a large sauce pan over medium heat, Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar and mustard. Bring to a boil, then reduce heat and simmer 5 minutes. Transfer pork to slow cooker add sauce. Cover and cook on high for six hours or low for eight hours. 

Meanwhile prepare coleslaw.

Coleslaw

¾ cup white mayo

3 tablespoons cider vinegar

1 tablespoon sugar

¼ teaspoon celery salt

¼ teaspoon black pepper

1 (1 pound) bag deli shredded coleslaw mix

In a medium bowl, whisk together mayo, cider vinegar, sugar, celery salt and pepper. Stir in coleslaw mix. Refrigerate until serving.

 

Remove pork from slow cooker and allow to cool slightly with two forks are your hand shred meat discarding fat and bones stir pulled pork into sauce in cooker divide evenly among sandwich buns topped with coleslaw if desired.

Serves 8