BBQ Pulled Pork Sandwich

Ingredients:

Dry marinade

• 1 pork shoulder weighing 1.2 kg, trim off excess fat
• 2 tbsp paprika
• 1 tbsp. l. dried oregano
• 1 tbsp freshly ground black pepper
• 1 tbsp. l. brown sugar
• 2 teaspoons of salt
• 0.5 tsp cayenne pepper
• 4 hamburger buns, warmed, for serving

Barbecue sauce

• 1 cup ketchup
• 1/3 cup brown sugar
• 1/3 cup apple cider vinegar
• 2 tsp Worcestershire sauce
• 1/4 tsp cayenne pepper
• 1/4 tsp red pepper flakes

Pickled carrots

• 1 tbsp. apple cider vinegar
• 1 tsp. granulated sugar
• 1.5 tbsp fresh parsley leaves, chopped
• 2 carrots, grated

Preparation:

1. Barbecue sauce:
   
   In a small bowl, combine ketchup, brown sugar, vinegar, Worcestershire sauce, cayenne pepper, red pepper flakes, salt, and black pepper.
2. In a medium bowl, combine the paprika, oregano, black pepper, brown sugar, salt, and cayenne pepper and toss with your fingers. Rub the spice mixture into the pork on all sides.
3. Place the pork in a slow cooker. Add 1/2 cup barbecue sauce and cover the slow cooker. Cook on high until the pork is tender, 4-5 hours, or on low, 8-10 hours. Transfer the pork to a cutting board. Let rest for 5 minutes.
4. Meanwhile, add 2 tablespoons of the pork braising liquid to the remaining barbecue sauce. In a small saucepan, bring the barbecue sauce to a simmer over low heat, about 10 minutes.
5. Pickled carrots:
   
   Pour the vinegar into a medium bowl and add the sugar. Stir to dissolve. Add the parsley and carrots and stir. Season with salt and pepper to taste.
6. Shred the pork with two forks and discard any excess fat. Place the pork on buns, top with additional barbecue sauce, and add the pickled carrots. Serve immediately!