Slow Cooker Southern Pulled Pork

Ingredients

 * 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

Directions
Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

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

Recipe can be found here.

Plan B: Ok, this pork is acting up
Ok, nobody is perfect. If you screw up, Small Foods in SOMA has a great pulled pork special (plus, the place is super cute):

