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Slow Cooker Pulled Pork Sandwiches

Ingredients

  • 1.8–2.3 kg (4–5 lb) pork shoulder
  • 1 onion, sliced
  • 2 tsp (10 ml) paprika
  • 1 tsp (5 ml) cumin
  • 1 tsp (5 ml) garlic powder
  • 1 tsp (5 ml) salt
  • 1 cup (250 ml) BBQ sauce
  • 1/4 cup (60 ml) apple cider vinegar
  • Buns, coleslaw

Steps

  1. Rub pork with spices and salt; place over onions in slow cooker.
  2. Add BBQ sauce and vinegar. Cook LOW 8–10 hours until shreddable.
  3. Shred; toss with juices. Serve on buns with slaw.

Pairings

  • Wine: Zinfandel – bold fruit; Malbec – smoky, rich
  • Beer: Pale Ale – crisp bitterness; Brown Ale – caramel depth