Ingredients
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3 tbsp brown sugar
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2 tsp smoked paprika
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¼ tsp cayenne pepper
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1 tsp mustard powder
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½ tsp ground cumin
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2 tsp salt
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½ tsp pepper
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1 3-4 bone-in pork shoulder
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3 tbsp vegetable oil
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¾ cup apple cider vinegar
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2¼ cup tomato juice
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Sweet and Smoky BBQ Sauce
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Burger buns
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Coleslaw cabbage and dressing
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Make the spice mixture: in a small bowl, mix together the brown sugar, smoked paprika, cayenne pepper, mustard powder, ground cumin, 2 tsp salt, and ½ tsp pepper. Rub the mixture all over the pork, making sure to cover it well.
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In a large skillet, heat the oil over medium heat. Add the pork and cook for 5 minutes, turning to make sure all sides are browned. Transfer the pork to a plate. Pour ¾ cup water into the skillet, and mix with the drippings left in the skillet. Transfer the liquid into a 5-to-6-quart slow cooker.
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Pour the vinegar and tomato juice into the slow cooker. Stir to combine. Add the pork. Cover, and cook on low for 8 hours.
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Transfer the pork onto a cutting board. Strain the liquid into a saucepan, and bring to a boil for 10 minutes, or until reduced in half. Season with salt and pepper to taste. Remove from heat and transfer into a bowl.
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Chop the pork, removing the bone and any fat. Mix the pork in the bowl of reduced cooked liquid.
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Place a heaping of the pork on the bottom of a burger bun. Squeeze some BBQ sauce on it, and top with some coleslaw. Finish off with the top bun. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.