Open-Faced Pulled Pork Barbecue Sandwiches
 
Ingredients
  • ¼ cup firmly packed dark brown sugar
  • 2 tablespoons salt
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 (4- to 5-pound) boneless pork shoulder
  • 1 (32-ounce) carton chicken broth
  • 2 onions, thinly sliced
  • 1 tablespoon bottled minced garlic
  • 2 cups barbecue sauce
  • 6 slices Texas toast, baked according to package directions
Instructions
  1. In a small bowl, combine brown sugar and next 4 ingredients. Pat pork dry with paper towels, and rub sugar mixture over pork.
  2. In a 4- to 6-quart slow cooker, combine broth, onion, and garlic. Place meat over onion mixture; cover and cook on LOW for 8 to 10 hours or until pork is fork-tender.
  3. Remove pork from slow cooker, discarding cooking liquid. Using two forks, shred meat into bite-size pieces, discarding fat.
  4. In a medium bowl, combine shredded pork and barbecue sauce. Divide among Texas toast; serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/open-faced-pulled-pork-barbecue-sandwiches-recipe/