Dairy-Free BBQ Pulled Pork Sandwiches

Ingredients

• about 1360 g Pork Shoulder
• 1.5 cups BBQ Sauce
• 1/4 cup Apple Cider Vinegar
• 2 tbsp Brown Sugar
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Pepper
• 4 count Dairy-Free Buns
• 1 cup Coleslaw

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1360 g Pork Shoulder into your slow cooker.
2. 2In a medium bowl, combine the 1.5 cups BBQ Sauce, 1/4 cup Apple Cider Vinegar, 2 tbsp Brown Sugar, 1 tsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Salt, and 1/2 tsp Pepper. Stir until the brown sugar is dissolved.
3. 3Pour the BBQ sauce mixture evenly over the about 1360 g Pork Shoulder in the slow cooker.
4. 4Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. The pork is done when it is very tender and easily pulls apart.
5. 5Carefully remove the pork shoulder from the slow cooker and place it on a clean cutting board or in a large bowl. Using two forks, shred the pork until it is in bite-sized pieces.
6. 6Return the shredded pork to the slow cooker with the remaining sauce and stir to combine.
7. 7Serve the pulled pork on the 4 count Dairy-Free Buns, topped with 1 cup Coleslaw.

Substitutions

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