1tspwhole cumin seedssmashed or crushed in either a mortal and pestle or with a meat mallet.
3garlic clovesfinely minced
½cupwater
¼cupbrown sugar
3TbspWorcestershire sauce
2tspsalt
1tspcayenne pepper
cider vinegar to taste
Instructions
Heat 1 tablespoon olive oil in a skillet over medium high heat.
Sear the pork on all sides and transfer to a slow cooker.
Turn the heat on the skillet down to medium and add the onion to the residual oil in the pan.
Add the chili powder, smoked paprika, pepper and cumin seeds to the oil and onion in the pan.
Cook about 3 -5 minutes to allow the spices to bloom.
Add the minced garlic and cook until fragrant, about 30 seconds.
Add the water, brown sugar, worchestershire sauce, salt and cayenne pepper. Bring to a boil.
Pour the mixture over the meat in the crock pot. Everything EXCEPT the cider vinegar should be in the crock pot now.
Cook on high for one hour, then turn the heat down to low.
Cook 6-8 hours, or until the pork is done and easily shreddable by forks.
Carefully transfer the meat only to a large bowl and use tongs or two forks to pull the meat apart.
Strain the cooking liquid and discard the mushy onions.
Reduce the liquid by half until it reaches a slightly thicker consistency.
Remove the liquid from the heat and add cider vinegar to taste.
Pour over the meat.
Serve in buns to make sandwiches.
Enjoy!
Notes
I like to add a bit of ketchup and a little bit more brown sugar to the sauce after it has reduced a bit, to thicken it and give it a bit of a sweeter flavor.