Pulled Pork Barbecue Sandwiches

I had to make a homemade version of these, after enjoying them from the deli section of my grocery store far too often lately.  Actually, they are a new item there, and I would have never considered buying one at all, until a friend told me the new pulled pork sandwiches here were really, really good.  And they are!  These homemade ones aren't exactly like that.... not as sweet and smoky, I think.  But they are still really good.  (There is brown sugar in the recipe and I added some smoked paprika for smokiness, as well).  The grocery store adds cheese to their sandwich and melts it onto the meat.  I like when they do it, but I tried doing it at home and couldn't taste the cheese anyway, so I'd leave it off next time.

This is super easy and is cooked in the slow cooker.  I tried searing the pork first, and that probably did make it better, but I'm not sure.  Sometimes the flavor of meat cooked in the slow cooker is so much better when it's seared first.  With this and the flavorful sauce though, it was hard to tell if it made a difference. 

Pulled Pork Barbecue Sandwiches
adapted from One Ordinary Day

1/2 medium onion, chopped
1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

1 Tbsp. sweet paprika

1 Tbsp. smoked paprika

2 Tbsp. Worcestershire sauce

2 Tbsp.  dijon or honey mustard

salt, to taste (taste & add at end of cooking time)

1 1/4 tsp. ground black pepper

2-4 pounds boneless pork shoulder blade roast (or any boneless pork roast), cut into 2-4 pieces

8-12 crusty sandwich rolls (like Kaisers)

1.  In 4- to 6-quart slow-cooker, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. If desired, sear pork before adding to crock pot.  Add pork to sauce mixture and turn to coat well with sauce.

2.  Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.

3.  With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.  While sauce thickens, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.

4.  Spoon pork mixture (slightly drained) onto bottom of sandwich buns; replace tops of buns.  If desired, wrap sandwiches in foil and heat in the oven. 

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