Ingredients Jump to Instructions ↓

  1. 3 tablespoons salt

  2. 2 tablespoons pepper

  3. 1 tablespoon sweet paprika One 5-pound boneless pork shoulder roast

  4. 2 tablespoons vegetable oil

  5. 1/3 cup apple cider vinegar

  6. 1 1/2 teaspoons sugar

  7. 1 teaspoon hot pepper sauce

  8. 8 hamburger buns, split

  9. 4 cups North Carolina-Style Coleslaw Coleslaw ingredients:

  10. 1/2 cup apple cider vinegar

  11. 1/2 cup distilled white vinegar

  12. 2 tablespoons sugar

  13. 2 teaspoons hot pepper sauce

  14. 1 teaspoon crushed red pepper

  15. 1 teaspoon salt

  16. 1/8 teaspoon pepper

  17. 1 green cabbage (about 2 3/4 pounds), cored and shredded - or use pre-packaged slaw mix

Instructions Jump to Ingredients ↑

  1. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.

  2. In a large skillet, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.

  3. Place the pork, skin side up, in the crock pot; roast until tender, on crock pot setting high for 1 hour, then on low for 4 - 5 hours, turning occasionally while in crock pot. Remove from the crock pot.

  4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using. Coleslaw directions: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve. (if you don't like it too spicy, use less crushed red pepper).


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