No party is complete without some piggy.

Ultimate pull pork
  • 1 medium onion, chopped
  • 1/2 cup(s) ketchup
  • 1/3 cup(s) cider vinegar
  • 1/4 cup(s) packed brown sugar
  • 1/4 cup(s) tomato paste
  • 2 tablespoon(s) sweet paprika
  • 2 tablespoon(s) Worcestershire sauce
  • 2 tablespoon(s) yellow mustard
  • 1 1/2 teaspoon(s) salt
  • 1 1/4 teaspoon(s) ground black pepper
  • 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
  • 12 soft sandwich buns or ciabatta rolls, warmed
  • Dill pickles (optional)
  • Potato chips (optional)
  • Hot sauce (optional)
  • In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.
  • Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender.
  • With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly.
  • While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary.
  • Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.