pulled-pork sandwiches

Source: Everyday Food

3/4 c. ketchup
1 T. light-brown sugar
4 garlic cloves, finely chopped
3/4 tsp. dried sage
1/2 tsp. dried oregano
coarse salt and ground pepper
3 lb. boneless pork shoulder, trimmed of excess fat
MSPI friendly buns

In a 5-6 quart slow cooker, stir together 1/2 c. ketchup, sugar, garlic, sage, oregano, 1 tsp. coarse salt, and 1/2 tsp. pepper.  Cut pork in half lengthwise; add to slow cooker, turning to coat.  Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours).

Transfer pork to a large bowl.  Using a large spoon, skim off and discard any fat from surface of cooking liquid.  With two forks, pull meat apart until shredded.  Pour any juices from slow cooker over pork, add remaining 1/4 c. ketchup, and stir to combine; season with salt and pepper.  Spoon meat onto bottom half of rolls; add red cabbage, if desired, on top of roll.

Tangy red cabbage: In a medium bowl, toss 1 1/2 c. shredded red cabbage with 2 T. cider vinegar and a little coarse salt.  Let stand until soft and bright in color, at least 30 mins. and up to overnight.

This is one of my favorite pulled pork recipes.  Even my picky 2 year old gobbles it up.  We don't make the red cabbage anymore, but we tried it once and it is quite good!