Slow Cooker Pulled-Pork Sandwiches With Pickled Red Cabbage

In the Slow Cooker

1. Combine ketchup, sugar, garlic, salt, spices:

   In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.

2. Cut pork in half:

   Cut pork in half lengthwise; add to slow cooker, turning to coat.

3. Cook:

   Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see Recipe below).

4. Shred pork:

   Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded.

5. Add juices from slow cooker and ketchup:

   Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper.

6. Assemble sandwiches:

   Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

In the Oven

1. Preheat oven

   Preheat oven to 350°F. Stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper in 5-quart Dutch oven or heavy pot with a tight-fitting lid.

2. Cut pork in half:

   Cut pork in half lengthwise; add to Dutch oven, turning to coat. Add 1 cup water, and cover.

3. Cook:

   Transfer to oven; cook until pork is tender, about 2 1/2 hours. Meanwhile, prepare Tangy Red Cabbage, if desired (see Recipe below).

4. Shred pork:

   Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded.

5. Add juices and ketchup to pork:

   Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper.

6. Assemble sandwiches:

   Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

Tangy Red Cabbage

1. Combine cabbage with vinegar and salt:

   In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.