Carolina pulled-pork sandwiches
Prep: 15 minutes | Cook: 22 minutes
Slow cook: 6 hours on HIGH or 8 hours on LOW
1 boneless pork shoulder roast or picnic roast, skin removed, trimmed (about 3-1/2 pounds)
1 teaspoon seasoned salt
1 teaspoon paprika
2 tablespoons canola oil
1 teaspoon canola oil
1 small onion, diced
1 cup vinegar
3/4 cup ketchup
1/3 cup packed light-brown sugar
2 tablespoons spicy brown mustard
8 seedless sandwich buns
1. Rub pork all over with seasoned salt and paprika. Heat oil in a large nonstick skillet over medium-high heat. Brown pork on all sides, 12 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Stir in vinegar, ketchup, brown sugar, and mustard. Bring to a boil, then reduce heat and simmer 5 minutes.
3. Transfer pork to slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Meanwhile, prepare coleslaw. (See recipe below.)
4. Remove pork from slow cooker and allow to cool slightly. With two forks or your hands, shred meat, discarding fat and bones. Stir pulled pork into sauce in cooker. Divide evenly among sandwich buns, topping with coleslaw, if desired.
Coleslaw: In a medium bowl, whisk together3/4 cup light mayo, 3 tablespoons cider vinegar, 1 tablespoon sugar, 1/4 teaspoon celery salt, and 1/4 teaspoon black pepper. Stir in one bag (1 pound) deli shredded coleslaw mix. Refrigerate until serving.
Nutrition facts per serving: 492 calories, 19 g fat (5 g saturated), 42 g protein, 37 g carbohydrates, 1 g fiber, 817 mg sodium, 199 mg cholesterol.