PORK
1 boneless pork shoulder roast or picnic roast or (about 3 1/2 pounds)
1 teaspoon , seasoned salt pork shoulder roast
1 teaspoon paprika
2 Tablespoon canola oil
SAUCE
1 Tablespoons canola oil
1 small onion , diced
1 cup vinegar
3/4 cup ketchup
1/3 cup packed light brown sugar
2 Tablespoons spicy lemon mustard
8 seedless sandwich buns
COLESLAW
3/4 CUP mayonnaise
3 Tablespoon cider vinegar
1 Tablespoon sugar
1/4 teaspoon celery salt
1/4 teaspoon black pepper
1 one pound bag shredded coleslaw mix
Pork
With seasoned salt and paprika rub it all over pork Oil should be heated over medium high heat in a large non stick skillet. Make sure pork is browned on all side, about 12 minutes.
Sauce
In a large saucepan over medium heat heat oil. Cook 5 minutes after you add onion. Put in the ketchup, vinegar, brown sugar and mustard. After you bring it to a boil simmer for 5 minutes then reduce heat.
Put pork in slow cooker, then put in sauce Cover and if you want to cook it 6 hours cook it at HIGH and 8 minutes cook it on LOW.
COLESLAW
Make the coleslaw. Mix together with a whick mayonnaise , cider vinegar,, sugar, celery and salt and pepper. The coleslaw mix should be stirred into mixture . Until you are ready to serve refrigerate.
Allowing to cool slightly after you move the pork from the sow cooker. Either with your hands or with 2 forks, shred meat, get rid of fat and bones IN cooker stir pulled pork in sauce. Evenly divide between buns , and if you want you can top with coleslaw on sandwich.