Pulled Pork Sandwich

BBQ Sauce:
1 cup ketchup
1/3 cup brown sugar
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon red pepper flakes
Pinch salt and freshly ground black pepper



Spice Rub:
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon freshly ground black pepper
1 tablespoon brown sugar
2 teaspoons salt
1/2 teaspoon cayenne
One 2 1/2-pound boneless pork shoulder, excess fat trimmed

For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl.

For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides.

Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes.

Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/bbq-pulled-pork-sandwich-recipe/index.html?oc=linkback