Prep Time: 15 minutes
Total Time: About 8 to 10 hours on low
Serves 8.
1 slow-cooker liner
1/4 C brown sugar, divided
2 T paprika
2 T dried minced onion
1 1/2 t chili powder
1 1/2 t salt
1/2 t garlic powder
1/2 t allspice (optional)
4 lb bone-in pork shoulder roast
3/4 C apple cider vinegar
1/2 C sliced scallions
24 small dinner rolls, split
Accompaniments: hot pepper sauce, coleslaw
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1. Line a 4-qt or larger slow-cooker with liner. Mix 1 T of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 T 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 C into each bun bottom. Top with bun tops.
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