Sasha's Southern-Style Pulled Pork Sandwiches

This is a time consuming job, but not as difficult as you might expect and the final result is absolutely worth all the time you put in. All you need is a slow cooker, rich spices, and of course, patience is the key. Your house will be full of the aroma of the seasoned pork while cooking! My hubby and I ate this for dinner 3 days ago and he said this was absolutely a keeper. We've decided to make this dish more in the future! It can be served on the warm burger bun or sandwich toast (if you don't have burger buns available). A little bit tangy coleslaw will take it to another level! Definitely a keeper!

• Ready In: 24 hrs 20 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 1  lb  pork butt
• 1⁄4 tablespoon  vegetable oil
• 1  tablespoon  chopped  coriander
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1⁄8 teaspoon salt
• 1  garlic clove, minced
• 90  ml tomato ketchup
• 1⁄4 cup  Chinese white rice vinegar or 1⁄4 cup apple cider vinegar
• 1  tablespoon brown sugar
• 2  tablespoons water
• 20  ml mustard
• 1⁄2 teaspoon cornstarch
•  soft  roll

Directions

1. Remove the string and fat from the roast, but leave some fat since it will add flavor to the meat.
2. In a small bowl, blend oil, paprika, pepper, cumin, coriander, salt and garlic together to make a paste. Rub all over the pork. Marinate overnight in the fridge, covered with cling film.
3. Transfer the meat to a slow cooker.
4. In another bowl, blend ketchup with vinegar, brown sugar, water and mustard. Pour the mixture over the meat and then cook on low for 4-8 hours until very tender.
5. Transfer the meat to a large bowl. Separate meat into long strands with 2 forks.
6. Remove 90ml cooking juice and strain into a sauce pan. Whisk in cornstarch and bring to a boil. Stir until thickened and bubbling. Return the shredded meat to the slow cooker and stir to combine with the remaining cooking juice.
7. Serve meat on soft rolls drizzled with thickened sauce mixture and topped with chilled tangy coleslaw.