Pulled Pork in the Slow Cooker

For the Spice Rub:
2 tbsp each kosher salt, brown sugar,
and chili powder
1 tbsp black pepper
2 tsp dried oregano
1/4 tsp cayenne pepper

For the Sandwiches:
3 lb boneless pork shoulder roast, trimmed,
strings removed if present
2 onions, sliced
3/4 cup barbecue sauce, divided
1/4 cup chicken broth
8 Kaiser rolls
1 head iceberg lettuce, shredded
1/2 red onion, sliced
Purchased vinaigrette

Combine salt, brown sugar, chili powder, black pepper, oregano, and cayenne for the spice rub.

Rub pork shoulder with all of the spice mixture to coat. Place onions, 1/4 cup barbecue sauce, and broth In a 6- to 7-qt. slow cooker, stirring to combine; top with pork. Cover; cook until pork is fork tender, on high heat setting for 5 - 6 hours or on low heat setting for 7 - 8 hours.

Transfer pork to a platter along with 1 cup cooked onions; discard remaining contents of slow cooker. Using two forks, shred pork. Return pork and onions to slow cooker.

Add remaining 1/2 cup barbecue sauce to slow cooker; toss pork to coat with sauce.

Serve pork on rolls topped with lettuce, red onion, and 1 - 2 Tbsp vinaigrette.


Serving Size: 8