Carolina Pulled Pork Sandwiches

Instructions

• 1

  Insert the wire rack into position 8. Set the oven to Slow Cook, Low, Convection, for 8 hours and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Combine the sugar, salt, black pepper, cayenne pepper and paprika in a bowl. Rub the spice mixture all over the pork. Place in a 5½-quart (10-inch) Dutch oven.

• 3

  Whisk the vinegar, water, Worcestershire sauce and tomato paste together, pour over the pork and cover.

• 4

  Once preheated, place the pot in the oven and cook for 8 hours.

• 5

  The pork should be very tender and falling apart. If not, give it another 30 minutes.

• 6

  Transfer the pork to a bowl and skim off the fat to make a leaner and cleaner tasting sauce.

• 7

  Boil for 7 to 8 minutes or until the liquid reduces slightly so that it can coat and bind the pork.

• 8

  Pull the pork apart. Return to the Dutch oven and turn to coat in the sauce to enhance the flavor and keep it moist.

• 9

  To make the coleslaw, combine the cabbage, apples and onions. Add the mayonnaise and stir to coat. The creaminess of the mayonnaise and sourness from the apples balance the flavor of the pork.

• 10

  Serve the pork and coleslaw on the brioche buns.

  Tip: Leftover pork can be stored in the refrigerator for up to 3 days and is great served with pickled onions.