Recipe: pulled pork sandwiches

Serves 12.

Note: This quick-to-assemble pulled-pork sandwich makes fast work of feeding holiday crowds. This recipe works well with beef brisket, too. From Meredith Deeds.

• 5 tbsp. light brown sugar, divided

• 1 tbsp. smoked paprika

• 2 tsp. ground mustard

• 1 tsp. ground cumin

• 1 1/4 tsp. salt, divided

• 4 lb. boneless pork shoulder, trimmed of excess fat

• 1/2 c. plus 3 tbsp. apple cider vinegar, divided

• 1/2 c. barbecue sauce

• 3 tbsp. tomato paste

• 3 c. red cabbage, thinly sliced

Directions

Combine 1 tablespoon brown sugar, paprika, ground mustard, cumin, 1 teaspoon salt and pepper in a small bowl. Rub the spice mixture all over the pork.

In the slow cooker, combine ½ cup vinegar, barbecue sauce, tomato paste, 2 tablespoons brown sugar and 1 cup water. Whisk to combine. Pour over the pork, cover and cook on low, 8 hours.

While the pork is cooking, combine the red cabbage and remaining 3 tablespoons cider vinegar, 2 tablespoons brown sugar and ¼ teaspoon salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight, covered in the refrigerator.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced to 1 ½ cups, about 20 minutes. Roughly chop the pork and mix in a bowl with the reduced cooking liquid and return to the slow cooker to keep warm, if necessary. Serve on buns with the red cabbage.

Calories454Fat21 gSodium654 mg

Carbohydrates27 gSaturated fat7 gCalcium75 mg

Protein39 gCholesterol97 mgDietary fiber4 g