Categories: Slow Cooker

Ingredients

• 1/4 cup dark brown sugar
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp mustard powder
• 1/2 tsp ground allspice
• 1/2 tsp cayenne pepper
• Kosher salt and black pepper
• 4 lbs. boneless pork shoulder, trimmed and cut into 4-inch pieces
• 1 tbsp vegetable oil
• 1/2 onion, chopped
• 4 garlic cloves, chopped
• 1 tbsp tomato paste
• 2 cups chicken broth
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 7 burger buns or potato rolls
• Coleslaw, for serving

Directions

1. Combine the brown sugar, chili powder, cumin, mustard powder, allspice, cayenne, 1 tsp salt and 1/2 tsp black pepper in a bowl. Rub half of the spice mixture all over the pork; transfer to a Ziploc bag and refrigerate 1 to 4 hours.

2. Heat the vegetable oil in a large Dutch oven over medium heat. Add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes; remove the pork to a plate.

3. Add the onion, garlic, 1 tsp salt and black pepper to the pot; cook, stirring, until the onion is softened, 5 minutes. Add the tomato poaste and the remaining spice mixture; cook, stirring, 2 more minutes. Stir in the chicken broth, ketchup and vinegar. Tear 1 bun into pieces and add to the pot.

4. Transfer the broth mixture to a slow cooker, along with the pork. Cover and cook on LOW until the pork is very tender, 7 hours. Shred the pork with two forks, tossing to coat in the sauce. Serve on buns with coleslaw.

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