I found this recipe in the June 2, 2009 issue of Woman's Day on page 86. It can also be found here.
- 1 slow-cooker liner
- 1?4 cup of packed brown sugar
- 2 tablespoons each of paprika and dried minced onion
- 11?2 teaspoons of salt-free chili powder
- 11?2 teaspoons of salt
- 1?2 teaspoon of garlic powder
- 1?2 teaspoon of allspice (optional)
- 4 lb bone-in pork shoulder roast
- 3?4 cup of apple cider vinegar
- 1?2 cup of sliced scallions
- 24 small dinner rolls, split ( I used King's Hawaiian Sweet Rolls)
1. Line a 4-qt or larger slow-cooker with a liner. Mix 1 tablespoon of the brown sugar, the paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 tablespoon into the bottom of the slow-cooker. Rub the remaining mixture over the pork. Add the vinegar and remaining brown sugar to slow-cooker; stir to mix. Add the pork.
2. Cover and cook on low for 8 to 10 hours until the pork is fork-tender. Remove the pork to a cutting board and pull it into shreds. Return the meat to the slow-cooker; add scallions and toss to coat.
3. Put about 1?4 cup of the meat onto each bun bottom. Top with bun tops.