Pulled Pork Sandwich

A little trick to make the meat tasted like braised using a slow cooker, is to cook the meat on high for around 7-8 hours. The sauce will mostly be evaporated and the meat should be very tender and flavorful. If you want extra sauce, increase the sauce ingredients below, then simmer the sauce down to make homemade BBQ sauce.

Ingredients
*3 Tbs. canola or corn oil
*4 lb. boneless pork shoulder, cut into 3 equal pieces
*1 yellow onion, finely chopped
*3/4 cup cider vinegar
*3/4 cup tomato ketchup
*1/3 cup firmly packed brown sugar
*1/4 cup light molasses
*2 tsp. red pepper flakes
*1 Tbs. Worcestershire sauce
*1 tsp. dry mustard
*1 tsp. salt
*1 tsp. freshly ground pepper
*Soft sandwich rolls, split and toasted, for serving


Directions:
1.  In a large fry pan over medium-high heat, warm the oil. Add the pork pieces and brown well on all sides, about 12 minutes total. Transfer the pork to a slow cooker.


2. Pour off all but about 1 Tbs. of the fat from the fry pan and return the pan to medium-high heat. Add the onion and sauté until golden, about 5 minutes. Add the vinegar and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Stir in the ketchup, brown sugar, molasses, red pepper flakes, Worcestershire sauce, mustard, salt and pepper. Cook, stirring occasionally, just until the mixture begins to bubble. Pour over the pork. Cover and cook for 8 hours on high.


3. Transfer the pork pieces to a platter. Using a pair of forks, shred each piece of pork, removing and discarding any large pieces of fat. Skim the excess fat off the sauce, return the pulled pork to the sauce and stir to combine. Serve the pork and sauce atop the sandwich rolls.