Ingredients
- 3 tbsp brown sugar
- 2 tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 tsp mustard powder
- ½ tsp ground cumin
- 2 tsp salt
- ½ tsp pepper
- 1 3-4 bone-in pork shoulder
- 3 tbsp vegetable oil
- ¾ cup apple cider vinegar
- 2¼ cup tomato juice
- Sweet and Smoky BBQ Sauce
- Burger buns
- Coleslaw cabbage and dressing
Steps
- 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.
- 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.
- Pour the vinegar and tomato juice into the slow cooker. Stir to combine. Add the pork. Cover, and cook on low for 8 hours.
- 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.
- Chop the pork, removing the bone and any fat. Mix the pork in the bowl of reduced cooked liquid.
- 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.