Carolina Pulled Pork Sandwiches

Instructions

• 1Insert the wire rack into position 8. Set the oven to Slow Cook, Low, Convection, for 8 hours and press Start to preheat. Meanwhile, continue to the next step.
• 2Combine the sugar, salt, black pepper, cayenne pepper and paprika in a bowl. Rub the spice mixture all over the pork. Place in a 5½-quart (10-inch) Dutch oven.
• 3Whisk the vinegar, water, Worcestershire sauce and tomato paste together, pour over the pork and cover.
• 4Once preheated, place the pot in the oven and cook for 8 hours.
• 5The pork should be very tender and falling apart. If not, give it another 30 minutes.
• 6Transfer the pork to a bowl and skim off the fat to make a leaner and cleaner tasting sauce.
• 7Boil for 7 to 8 minutes or until the liquid reduces slightly so that it can coat and bind the pork.
• 8Pull the pork apart. Return to the Dutch oven and turn to coat in the sauce to enhance the flavor and keep it moist.
• 9Combine the cabbage, apples and onions. Add the mayonnaise and stir to coat. The creaminess of the mayonnaise and sourness from the apples balance the flavor of the pork.
• 10Serve the pork and coleslaw on the brioche buns.
  Tip: Leftover pork can be stored in the refrigerator for up to 3 days and is great served with pickled onions.