Whisk all ingredients together in a medium saucepan set to medium heat. Bring to a boil, then reduce heat to low. Cook for 30-45 minutes, whisking occasionally, until sauce has thickened. Remove from heat. Pour sauce into a re-sealable jar or container. Refrigerate until ready to use. Sauce will continue to thicken as it cools.
For the Pulled Pork:
Place pork into your slow cooker. Rub brown sugar and Tony Chachere's No Salt Seasoning Blend all over pork. Cover and cook on High heat setting for 4 hours. Flip pork over after first 2 hours.Remove pork to cutting board, and shred using 2 forks. Return shredded pork to slow cooker. Mix with remaining juices and barbecue sauce. Cover and cook on Low heat setting for 15 minutes, or until warmed.
To Serve:
Using a slotted spoon, spoon about 1/2 cup of pork mixture on bottom half of each bun. Cover with top half of each bun. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
Notes
Disclosure: This post was sponsored by Tony Chachere’s Famous Creole Cuisine.® All opinions are my own.