Makes for a delicious, not over the top medium-high spiciness pork barbecue using recipe. Adjust spice amounts as/if needed.
A plentiful amount for a crowd of 16; Prep Time: 10 minutes; Cook time in slow cooker: 7 to 8 hours
One 4 1/2 to 5 lb. pork shoulder, pork butt bone-in or bone-out
1 large yellow onion, halved and sliced
1 cup jarred tomato salsa (medium heat)
1/2 cider vinegar
2 TBS cider vinegar for finishing sauce
1/3 cup packed light brown sugar
1 TBS ground cumin
1 TBS chili powder
1 TBS Chipotle powder
3 TBS tomato paste
Toasted hamburger buns, for serving
Coleslaw for topping
Trim the excess fat from pork shoulder.
In a large slow cooker, stir to combine the ONION, SALSA, VINEGAR, BROWN SUGAR, CUMIN, CHILI POWDER, CHIPOTLE POWDER, and 1 tsp SALT. Add the PORK SHOULDER and turn a few times to coat. Cover the slow cooker and cook until the pork is fork-tender, on low for 7 to 8 hours, or faster 5 to 6 hours on high.
Transfer the pork to a cutting board. Using two forks, shred the pork. For bone-in, discard bone. Put 1 CUP of the juices and onions in a large bowl. Whisk in the TOMATO PASTE, and 2 TBS VINEGAR, and 1 tsp SALT. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on toasted hamburger bun with a little more of your favorite BBQ sauce and top with coleslaw to give the sandwich a fresh crunch.
Make it ahead: to reheat pulled pork, put the meat in a baking dish, moisten the meat with your favorite jar barbecue sauce, and cover tightly with foil. Heat in a 250°F oven for 30, stirring occasionally. Leftovers can also be heated in the microwave on medium in a baking dish.