This pulled pork falls apart with a fork and topped with homemade pickled cabbage slaw, it’s a match made in heaven.
- 3 Tablespoons light brown sugar
- 2 teaspoons paprika
- 1 Tablespoon of cayenne pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground pepper
- 1 3-to-4-pound boneless pork shoulder, trimmed of excess fat
- 1/2 cup apple cider vinegar
- 3 Tablespoons tomato paste
- Combine 1 tablespoon brown sugar, the paprika, cayenne pepper, ground mustard, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
- Heat up vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
- Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
- Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on toasted slider buns with pickled cabbage slaw and fresh green onion.
Photo by Michelle Herrick.