Slow-Cooker Pulled Pork
(recipe by Miranda Mowbray, Biting Life)
Ingredients (serves four):
3lb pork shoulder (you might have to call a day ahead if they don’t normally carry it this small)
3 tbsp Splenda Brown Sugar Blend, separated
1 1/2 tsp paprika
3/4 tsp mustard powder
1/4 tsp cumin
Salt and pepper
1/4 cup apple cider vinegar
3 tbsp tomato paste
2 cups water
Potato-bread hamburger buns
Combine 1 tbsp Splenda Brown Sugar Blend, paprika, mustard powder, cumin, salt, and pepper.
Rub the spice blend all over the pork.
Heat oil in a sauté pan over medium-high heat and cook the pork about 2 minutes on each side.
Whisk together the apple cider vinegar, tomato paste, 2 tbsp Brown Sugar Blend, and the water.
Add the vinegar mixture and the pork to the slow cooker.
Cook on low for 7 hours (or until the pork meat is basically falling off the bone). Flip pork shoulder after 6 hours.
Serve on hamburger buns with a little bit of mayonnaise (I like to pour some of the leftover sauce from the cooker over the pork before putting the top bun on!).