1/2 cup ketchup
1/3 cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 teaspoons salt
1 1/4 teaspoons ground black pepper
4 pounds boneless pork shoulder blade roast (fresh pork butt - cut into 4 pieces)
12 soft sandwich buns or ciabatta rolls (warmed)
1 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.
2 Cover slow cooker with lid and cook mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very well done. Alternatively, cook in a small dutch oven at 200 degrees for 4-6 hours.
3 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 (if using dutch oven, cook sauce in dutch oven or transfer to saucepan over high heat on stovetop).
4 While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker, or dutch oven, and toss with sauce to combine. Cover slow cooker, or dutch oven, and heat through on high setting if necessary.
4 Spoon pork mixture onto bottom of sandwich buns; replace tops of buns.
Serve sandwiches with pickles, potato chips and hot sauce if you like.
