CROCK POT PULLED PORK SANDWICHES

CROCK POT PULLED PORK SANDWICHES image

Yield 8-10 servings

Number Of Ingredients 12

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2 tablespoon(s) smoked paprika
1 tablespoon(s) mustard powder
1/4 cup(s) packed dark brown sugar
1 tablespoon(s) packed dark brown sugar
Bonanza or M Salt blend and pepper
4 pound(s) boneless, untrimmed pork shoulder blade roast (Boston butt)
1 cup(s) cider vinegar
1/2 cup(s) ketchup
2 teaspoon(s) crushed red pepper
2 tablespoon(s) light mayonnaise
2 bag(s) (14 ounces each) coleslaw mix
16 soft white hamburger buns, lightly toasted

Steps:

Combine paprika, mustard powder, 1/4 cup brown sugar, 1 teaspoon Bonanza or M salt blend, and 1 tablespoon freshly ground black pepper. Rub mixture all over meat. Arrange pork in single layer in slow-cooker bowl, fat side up. In medium bowl, whisk vinegar, ketchup, red pepper, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and remaining 1 tablespoon brown sugar. Pour 1/3 cup sauce into large bowl; cover and refrigerate. Pour 1 cup water and remaining sauce into slow-cooker bowl. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 to 10 hours, or until meat is fork-tender. Carefully transfer meat to large bowl; remove fat and skin and discard. Using two forks, shred meat into small pieces. Pour sauce from slow cooker into separate container and refrigerate until cool and fat separates. Remove fat. Pour sauce over meat. When ready to serve, remove reserved sauce from refrigerator; with fork, whisk in mayonnaise. Add coleslaw mix, and toss until well combined. Divide meat among bottoms of buns; top with coleslaw, then tops of buns. Serve with reserved sauce on the side.