3 Tbsp Brown Sugar
2 Tsp Paprika
1 Tbsp Dijon Mustard
1/2 Tsp Cumin Powder
Dash of Salt and Pepper
1- 3 to 4 Pound Pork Shoulder, trimmed of excess fat
2 Tsp Vegetable Oil
1/2 Cup Apple Cider Vinager
3 Tbsp Tomato Paste
Barbecue Sauce and Coleslaw, for serving
Combine 1 Tablespoon brown sugar, the paprika, dijon mustard, cumin, salt and pepper in a small bowl. Rub the spice mixture all over the pork.
Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer onto a plate or cutting board; whisk in 3/4 cup water into the drippings on the skillet. Transfer the liquid in the 5 to 6 quart crock pot.
Add in the vinegar, tomato paste, the remaining 2 tablespoons of brown sugar and 2 cups of water to the slow cooker and whisk to combine. Add the pork, cover and cook on low for 8 hours.
Remove the pork and transfer onto a cutting board. Strain the liquid into a sauce pan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, add salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.