An easy version of the classic, this pulled-pork sandwich is great with a side of vinegary coleslaw.
YIELDS: 8 cups pulled pork, enough for 12 to 16 sandwiches
INGREDIENTS:
- 1 large yellow onion, halved and sliced
- 3/4 cup jarred tomato salsa (medium heat)
- 1/3 cup plus 2 Tbs. cider vinegar
- 1/3 cup packed light brown sugar
- 1 Tbs. ground cumin
- 1 Tbs. chili powder
- Kosher salt
- 1 4- to 41/2-lb. bone-in pork shoulder, trimmed
- 3 Tbs. tomato paste
- Toasted hamburger buns, for serving
INSTRUCTIONS:
- PREPARE THE PORK: In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.
- SHRED THE PORK: Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat.
- MAKE THE SAUCE: Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt.
- COMBINE THE PORK AND SAUCE: Add the pulled pork to the bowl and stir to combine. If the pork seems dry, add more juices as needed.
- ASSEMBLE THE SANDWICH: Mound the pork on the toasted hamburger buns.
NUTRITIONAL INFORMATION (PER SERVING):
- Calories: 280
- Protein: 19g
- Carbohydrates: 28g
- Total Fat: 9g
- Saturated Fat: 3g
- Monounsaturated Fat: 4g
- Polyunsaturated Fat: 1.5g
- Cholesterol: 55mg
- Sodium: 480mg
- Fiber: 2g
