Cooking Instructions
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Step 1
Into a bowl, add
Smoked Paprika (1 Tbsp)
,
Garlic Powder (1/2 Tbsp)
,
Cayenne Pepper (1/4 tsp)
,
Brown Sugar (1 tsp)
,
Celery Salt (1/2 tsp)
,
Dry Mustard (1/2 tsp)
, and
Salt (1 tsp)
. Mix well, then set aside.
Step 2
Rub the seasoning all over the
Pork Shoulder (1 lb)
, including the fat side.
Step 3
Into the slow cooker, add
Chicken Stock (1/2 cup)
, then the pork, skin side down. Cook on low for 6-8 hours or on high for 4-6 hours, depending on the size of your pork and slow cooker.
Step 4
When the pork has around 1 hour left, start making your sauce. Into a saucepan over medium-high heat, heat up
Olive Oil (as needed)
and add
Red Bell Pepper (1)
. Sweat that down for several minutes.
Step 5
Add
Apple Cider Vinegar (3 Tbsp)
,
Dijon Mustard (1 tsp)
,
Brown Sugar (1 Tbsp)
,
Salt (1/2 tsp)
, and
Tomato Paste (1/4 cup)
. Simmer for 20 minutes.
Step 6
Using a hand mixer or blender, puree the sauce until smooth. Transfer the mix to a bowl.
Step 7
Carefully remove the pork. Strain the cooking juices and stock and set aside.
Step 8
Slice the fat off the pork and place it back into the slow cooker. Using forks, shred the meat. Throughout this process, gradually add the cooking juices back in. Finally, add the sauce and mix through well.
Step 9
To serve, heap the shredded pork on top of the
Brioche Hamburger Buns (6)
.
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