Ingredients Jump to Instructions ↓

  1. 1 slow-cooker liner (we used Reynolds)

  2. 1/4 cup packed brown sugar

  3. 2 Tbsp each paprika and dried minced onion

  4. 1 1/2 tsp salt-free chili powder

  5. 1 1/2 tsp salt

  6. 1/2 tsp garlic powder

  7. 1/2 tsp allspice

  8. 4 lb bone-in pork shoulder roast

  9. 3/4 cup apple cider vinegar

  10. 1/2 cup sliced scallions

  11. 24 small dinner rolls, split Accompaniments: hot pepper sauce, coleslaw

Instructions Jump to Ingredients ↑

  1. Line a 4-qt or larger slow-cooker with liner. Mix 1 Tbsp of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.

  2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker; add scallions and toss to coat.

  3. Put about 1/4 cup onto each bun bottom. Top with bun tops.


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