Pulled Pork Sandwiches with Pickled Onion Slaw

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Pulled Pork Sandwiches with Pickled Onion Slaw
Makes: 8  servings Prep 5 hrs 20 mins to 7 hrs Cook 5 hrs to 7 hrs

Ingredients

  • 1 tablespoon  kosher salt
  • 4 pounds  boneless pork shoulder, excess fat removed
  • 5 cloves garlic, crushed
  • 1 teaspoon  cumin seeds
  • 1/2 cup  apple cider vinegar
  • 1 tablespoon  sugar
  • 1 teaspoon  celery seed
  • 1 1/2 large red onions, thinly sliced root to tip
  • 1/2 cup  cilantro, coarsley chopped
  • 1/3 cup  barbecue sauce
  • 2 teaspoons  hot sauce, such as Tabasco
  • 8 brioche or hamburger buns

Directions

1. Sprinkle salt over entire pork shoulder and place in a slow cooker with crushed garlic, cumin seeds and 1/4 cup vinegar. Cover and cook over low heat for 7 hr or high heat for 5 hr. Pork should shred easily and be very tender.

2. Meanwhile, make slaw by whisking together remaining 1/4 cup vinegar, sugar, celery seed; toss with onions. Let sit up to 3 hr. Stir in cilantro just before serving.

3. Remove pork from juices and let cool slightly, then shred and cut into small pieces. Strain juices and pour off fat. Mix 1 cup of the juices with barbecue sauce and hot sauce to serve with pork; discard remaining juices.

4. Serve pork on brioche buns pilled with onion slaw and drizzled with sauce. Pork can be made a day in advance.

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