Slow-Cooker Pulled Pork Sandwiches

• 3 tablespoons light brown sugar
• 2 teaspoons hot paprika
• 1 teaspoon mustard powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
• 2 teaspoons vegetable oil
• 1/2 cup apple cider vinegar, plus more to taste
• 3 tablespoons tomato paste
• 6 potato buns
• Barbecue sauce and prepared coleslaw, for serving

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
2. Rub the spice mixture all over the pork.
3. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes.
4. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet.
5. Transfer the liquid to a 5-to-6-quart slow cooker.
6. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine.
7. Add the pork, cover and cook on low, 8 hours.
8. Remove the pork and transfer to a cutting board.
9. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes.
10. Season with salt.
11. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste.
12. Serve on buns with barbecue sauce and coleslaw.
13. Per serving: Calories 508; Fat 20 g (Saturated 6 g); Cholesterol 152 mg; Sodium 1,270 mg; Carbohydrate 31 g; Fiber 3 g; Protein 49 g
14. Photograph by Christopher Testani

light brown sugar, paprika, mustard powder, ground cumin, kosher salt, pork shoulder, vegetable oil, apple cider vinegar, tomato paste, buns, barbecue sauce

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pulled-pork-sandwiches-recipe.html (may not work)