Serves 4 + 4 backup portions · 20 min active + 8–10 hr slow cook · Medium
Nut-free · Mild · Garlic full / reduced / none
Ingredients
- 4.5 lb boneless pork shoulder, thawed
- Rub: 2 Tbsp brown sugar, 1 tsp cumin, 1 tsp oregano, 1 tsp onion powder, 2 tsp salt, 1/2 tsp pepper
- Optional 1 tsp garlic powder in rub (full / reduced / none) [CL]
- 1 cup water for slow cooker
- Sauce: 1 cup plain ketchup [CL], 1/4 cup red wine vinegar [CL], 1/4 cup brown sugar, 1/4 cup water
- 8 plain sandwich buns [CL]
- 24 oz plain frozen corn [CL]
- Salt, pepper, 1 tsp canola oil for corn
Instructions
- Morning: rub the thawed pork with the rub and chosen garlic. Put in the slow cooker with 1 cup water. Cook on low 8–10 hours until fork-tender, about 195–205°F.
- Simmer ketchup, vinegar, sugar and water 15–20 minutes for the sauce.
- Rest pork 15 minutes, shred and discard excess fat. Toss with sauce and a little defatted cooking liquid. Reserve about 1.5 lb pork and 4 buns for a backup meal.
- Microwave or simmer corn with a splash of water 5–7 minutes. Drain and season with oil, salt and pepper. Serve pork on buns with corn.
Notes: No paprika, cayenne, chili powder, chipotle, mustard powder or Worcestershire. Cumin, oregano and the sauce work with no garlic.