Slow-Cooker Carolina Pulled-Pork Sandwiches

Put your slow cooker to work when hosting a casual get-together by making a zesty pulled pork sandwich filling. MORE + LESS -

boneless pork shoulder blade roast (3 lb)

tablespoon packed brown sugar

tablespoon kosher (coarse) salt

tablespoon pepper

tablespoon paprika

cups cider vinegar

cup ketchup

tablespoons Worcestershire sauce

teaspoon red pepper sauce

kaiser rolls, split

pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)

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1

Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
2

In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
3

Cover; cook on Low heat setting 8 to 9 hours.
4

Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
5

Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.

Topping a pulled pork sandwich with slaw is a Southern tradition. There are different types of slaw–this uses the non-creamy dressing style.
We call for kaiser rolls in the recipe but feel free to use your favorite kind of buns.