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1
Remove the excess fat from the exterior of the pork.
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2
It is fine to leave some on, as we will skim off fat later.
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3
If the pork is one large piece, cut it into two or three pieces.
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4
Place the onions, tomatoes, garlic, paprika, chili powder, chipotle, cumin, vinegar, brown sugar and salt into the slow cooker and toss to combine.
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5
Add the pork and mix it with the other ingredients.
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6
Cover.
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7
Set the slow cooker for 8 hours on low.
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8
Although the pork will begin to smell really good in about an hour, leave the lid alone.
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9
After 4 hours, turn the meat over once, replace the lid and continue to cook.
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10
When the cooking is complete, remove the meat and set aside.
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11
Skim any fat along the top of the cooking liquid, or allow the liquid to cool and then remove the fat.
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12
Puree the remaining liquid to a sauce-like consistency; it should be thick but smooth.
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13
When the meat is cool enough to handle, use two forks to pull the pork into shreds.
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14
Season with black pepper.
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15
Heat the pureed liquid and add it to the meat as desired, depending on how saucy you like your pulled pork.
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16
To make the sandwich: Place a portion of the pulled pork onto the bottom half of the toasted bun, and top with barbecue sauce and coleslaw.
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17
Store leftover pulled pork in an airtight container for 5 to 6 days or in a freezer for up to 6 weeks.
