Carolina Pulled Pork Sandwiches

  1. Combine spice rub ingredients and thoroughly coat the pork roast.
  2. Place onions and ham hocks in bottom of slow-cooker.
  3. Place pork butt on top of ham hocks, tucking meat down into slow cooker as far as possible.
  4. Pour chicken broth over pork, cover with lid, and cook on low until pork is very tender, 8 to 10 hours until tender.
  5. Transfer pork butt and ham hocks to baking sheet.
  6. Reserve juices.
  7. Separate pork butt into large chunks.
  8. Set aside to cool slightly.
  9. When cool enough to handle, shred pork butt and ham hocks, discarding excess fat and small bones from ham hocks.
  10. Return to crockpot with 1/2 cup of reserved cooking liquid.
  11. For the sauce:.
  12. In medium bowl, mix all ingredients, including pepper to taste.
  13. Pour half of the sauce over shredded pork and mix thoroughly.
  14. Using reserved cooking juices if more liquid is needed.
  15. Serve on warm buns ( Recipe #318739 )and pass extra sauce.

paprika, brown sugar, chili powder, ground cumin, ground black pepper, salt, sugar, oregano, ham hocks, pork butt, sweet onions, chicken broth, cider vinegar, your choice, maple syrup, worcestershire sauce, hot pepper, vegetable oil, salt, ground black pepper, cornstarch, water

Taken from www.food.com/recipe/carolina-pulled-pork-sandwiches-322422 (may not work)

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