Pulled Pork Sandwiches

Slow-Cooked Pulled Pork Sandwiches
serves 6

1 tablespoon olive oil
2 pounds pork shoulder
3/4 cup apple cider vinegar
1/2 cup chicken broth
2 bay leaves
1 shallot, rough chopped
1/2 teaspoon red pepper flakes
3 cloves
1 teaspoon cumin seed
1/4 cup tomato paste

Trim the fat off of the shoulder. Heat a large skillet or dutch oven over medium-high heat. Sear the shoulder on all sided to a rich golden brown. In a small bowl, whisk the tomato paste into the vinegar. Pour the vinegar mixture and all the remaining ingredients over the shoulder. Bring to a boil, turn down to a simmer, and cover with the lid slightly askew. Cook, stirring occasionally, until the meat is very tender and falling apart, roughly 5 hours.

To serve, remove the meat to a platter with a slotted spoon. To prepare the sauce, turn heat to high and allow it to reduce, stirring frequently. Add a few splashes of vinegar or more tomato paste if needed.

Serve on toasted buns with lettuce, and preferably, heaps of pickles.