Slow-cooker barbecue pork sandwiches

3 tablespoons oil

4 pounds boneless pork shoulder, cut into

4 equal pieces

1 yellow onion, finely chopped

1 cup cider vinegar

3/4 cup ketchup

1/2 cup dark molasses

1/3 cup firmly packed brown sugar

2 teaspoons red pepper flakes

1 tablespoon Worcestershire sauce

1 teaspoon each: dry mustard, salt, pepper

1/2 teaspoon paprika

Heat the oil in large skillet medium-high. Brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion and cook until golden. about 5 minutes. Add vinegar and cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook, stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker and cook on high until pork is very tender, 4 to 5 hours. (The pork can be cooked on low 8-10hours.)

Transfer pork to cutting board, shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Servings: 12.