Categories: SLOW COOKER SUPPERS

Ingredients

• 1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3 1/2 pounds)
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 2 tablespoons canola oil
• 1 teaspoon canola oil
• 1 small onion, diced
• 1 cup vinegar
• 3/4 cup ketchup
• 1/3 cup packed light-brown sugar
• 2 tablespoons spicy brown mustard
• 8 seedless sandwich buns

Directions

1. 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.

2. Heat oil in a large saucepan 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.

3. Transfer pork to slow cooker; add sauce. Cover and cook on high for 6 hours or low for 8 hours.

4. Meanwhile prepare Coleslaw.

5. Remove pork from slow cooker and allow to cool slightly. With 2 forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.

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