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Slow-cooker pulled pork sandwiches

Slow-cooker pulled pork sandwiches

3 tablespoons canola or corn oil

4 pounds boneless pork shoulder, cut into 4 equal pieces

1 yellow onion, finely chopped

1 cup cider vinegar

3/4 cup ketchup

1/2 cup dark molasses

1/3 cup firmly packed brown sugar

2 teaspoons red pepper flakes

1 tablespoon Worcestershire sauce

1 teaspoon each: dry mustard, salt, freshly ground pepper

1/2 teaspoon paprika

12 soft sandwich rolls, toasted

Makes 12 servings.

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Nutritional information per serving: 480 calories, 32 percent of calories from fat, 16 g fat, 5 g saturated fat, 97 mg cholesterol, 43 g carbohydrates, 38 g protein, 656 mg sodium, 1 g fiber.