- In a small bowl, combine 1 tablespoon brown sugar, paprika, dried mustard, ½ teaspoon cumin, salt and pepper.
- Rub spice mixture over entire pork shoulder. Set aside.
- Heat olive oil in a large stock pot and sear seasoned pork shoulder on all sides over medium heat. Remove pork shoulder and transfer to crock pot.
- Add ¾ cup apple cider, ½ cup ketchup and 3 cups water to stock pot. Cook over medium heat stirring to remove seared spices left in pot. Remove from heat and pour over seared pork shoulder in crock pot. Add sliced onion quarters to crock pot.
- Cook pork shoulder in crock pot on low setting for 6 - 8 hours. Turn pork shoulder every couple of hours. Pork will pull apart easily when done (internal temperature 160°F (71°C)).
- Remove pork shoulder from crock pot and let cool slightly. Pull/shred pork with hands or the aid of a fork.
- Place pulled pork in a bowl and add ½ of the strained drippings from crock pot to keep pork moist.
- In a medium bowl, combine all ingredients except cabbage. Mix until combined.
- Add cabbage to dressing mixture and refrigerate for 2 hours prior to serving.
- In a medium pot, combine reserved 2 tablespoons brown sugar, reserved ½ teaspoon cumin, reserved ¼ cup apple cider, reserved ¼ cup ketchup and reserved 1 cup water. Bring to a boil over medium heat.
- Reduce heat to medium-low and simmer until mixture reduces and thickens slightly (approx. 20 minutes).
- Cut Kinnikinnick Hamburger Buns in half. Brush with melted butter. Toast buns in toaster oven or under the broiler in the oven.
- Pile Pulled Pork on the base of 8 toasted buns.
- Drizzle Pulled Pork with reduced sauce, Creamy Coleslaw and top half of toasted bun. Serve immediately.
Yields 8 sandwiches
Tips & Variations
- We used a crock pot to cook in. Adjust times according to equipment being used (stove top, oven or instant pot).
- Leftover Pulled Pork freezes well.