Pulled Pork Sandwiches
Ingredients:
| 4 | to 5 pound pork shoulder |
| 2 | teaspoons salt |
| 1 | teaspoon black pepper |
| 1 | large onion, coarse chop |
| 4 | cloves garlic, minced |
| 1 | tablespoon chili powder |
| 2 | teaspoons ground cumin |
| 3 | cups chicken broth (or water) |
| 1 | tablespoon Worcestershire sauce |
| ¼ | cup barbecue sauce or tomato paste |
| ¼ | cup cider vinegar |
| 1 | tablespoon liquid smoke (optional) |
One day in advance, rub salt and pepper into the pork roast. Seal and refrigerate. The next day, heat 2 tablespoons of oil in a heavy skillet over medium-high heat, and sear the pork roast on all sides (about a minute each side).
Set the pork in a slow-cooker. Add onion, garlic, chili powder, and cumin. Pour over the chicken broth, add Worcestershire sauce, barbecue sauce, cider vinegar, and liquid smoke (optional). Add more water as necessary until roast is at least three-fourths covered. Cook on high for 5 to 6 hours (low: about 8 hours) until pork is falling apart.
Lift pork from slow-cooker, remove fat, and shred meat using two forks. Strain fat from left-over cooking liquid. Ladle about a cup of liquid over the shredded meat to keep it moist.
Serve on toasted buns with additional barbecue sauce, topped with a dollop of coleslaw and dill pickle slices.