Slow Cooker Pulled Pork Sandwiches

I found this recipe on the Fine Cooking website, this website is a great wealth of recipes with seasonal ideas. I often go there when I feel uninspired by my usual fare. 

My husband loved these sandwiches! I know I will be making them often from now on and this recipe makes enough for lunches for the next couple of days. I couldn't find a pork shoulder at my local store when I decided to make them so I used a pork roast that had enough fat on it and they turned out great. I also added a couple of chipotle peppers to give it a bit of smoky flavour. Served with a vinegary cole slaw it is a perfect meal!

1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)
1/3 cup plus 2 Tbs. cider vinegar
1/3 cup packed light brown sugar
1 Tbs. ground cumin
1 Tbs. chili powder
Kosher salt
One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed
3 Tbs. tomato paste
Toasted hamburger buns, for serving

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In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.

Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.