Pulled Pork Sandwiches

Ingredients

2 tbsps paprika
1 tbsp dry mustard
1⁄3 cup dark brown sugar, packed
4 lbs pork shoulder blade roast
1 cup cider vinegar
1⁄2 cup ketchup
1 tsp crushed red pepper flakes
8 hamburger buns, lightly toasted

Steps

  1. In slow-cooker bowl, combine paprika, mustard powder, brown sugar, 1 teaspoon salt, and 1 tablespoon freshly ground black pepper. Add pork and rub mixture all over meat. Arrange pork in single layer in slow cooker bowl, fat side up.
  2. In medium bowl, whisk vinegar, ketchup, red pepper flakes, 1 teaspoon salt, 1 teaspoon pepper, and 1 tablespoon brown sugar. Pour 1⁄2 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid and cook on low setting 8 to 10 hours or until meat is fork tender.
  3. Shred meat using two forks. Serve with sauce on toasted buns.
Edit