- 5 Tbsp light brown sugar, divided
- 1 Tbs smoked paprika
- 2 tsp ground mustard
- 1 tsp ground cumin
- 1 1/4 tsp salt, divided
- 1/2 tsp freshly ground pepper
- 4 lb. boneless pork shoulder, trimmed of excess fat
- 1/2 c + 3 Tbsp apple cider vinegar, divided
- 1/2 c barbeque sauce
- 3 Tbsp tomato paste
- 3 c red cabbage, thinly sliced
- 12 whole wheat buns
Combine 1 Tbsp brown sugar, paprika, ground mustard, cumin, 1 tsp salt and pepper in a small bowl. Rub spice mixture all over the pork.
In the slow cooker, combine 1/2 c vinegar, barbecue sauce, tomato paste, 2 Tbsp brown sugar and 1 c water. Whisk to combine. Pour over the pork, cover and cook on low for 8 hours.
While the pork is cooking, combine the red cabbage and remaining 3 Tbsp cider vinegar, 2 Tbsp brown sugar and 1/4 tsp salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight, covered in the refrigerator.
Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced to 1 1/2 c, about 20 minutes. Roughly chop the pork and mix in a bowl with the reduced cooking liquid and return to the slow cooker to keep warm, if necessary. Serve on buns with the red cabbage.