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Pulled-Pork Sliders with Bitters

Chili Rub 2 tablespoons Angostura aromatic bitters 2 tablespoons chili powder 1 teaspoon salt 3 to 3-1/2 pounds boneless pork shoulder roast 1 tablespoon cooking oil Bitters Sauce 15-ounce can unseasoned tomato sauce 1/2 cup packed dark brown sugar 2 tablespoons Nature’s Intent apple cider vinegar 1 tablespoon Angostura aromatic bitters 1 tablespoon chili powder 3 large cloves garlic, chopped 1-2 tablespoons cornstarch (optional) 14 small slider buns

To make Chili Rub: Stir together aromatic bitters, chili powder and salt; let stand 10 minutes. Cut pork shoulder across grain into 1-1/2- to 2-inch-thick slices; trim excess fat. If needed, cut into chunks to remove some fat. Rub meat with chili mixture. In 8-quart pot or 10-inch wide high-sided sauté pan with lid, heat oil. Add meat and brown on both sides, about 15 minutes total. Remove meat and place on plate; keep warm. To make Bitters Sauce: Combine tomato sauce, brown sugar, apple cider vinegar, aromatic bitters, chili powder and garlic cloves; stir well. Pour into hot, empty pan. Simmer 5 minutes, stirring and scraping bottom of pan. Return meat to pan; spoon sauce over meat. Cover and cook for 75 minutes on low, rearranging meat halfway through cooking. Transfer meat to plate; cover with foil to keep warm. To thicken sauce, if desired: Let sauce cool in pan 5 minutes then whisk in cornstarch. Bring to boil; continue to cook and whisk until slightly thickened. To serve, pull meat apart with two forks or fingers. Serve warm on buns, drizzled with sauce.