Ingredients

• 1  tablespoon chili powder
• 1-1/2  teaspoons paprika
• 1/2  teaspoon dried oregano, crushed
• 1/2  teaspoon curry powder
• 1/2  teaspoon onion powder
• 1/4  teaspoon kosher or sea salt or 1/8 teaspoon salt
• 1/8  teaspoon ground white pepper or black pepper
• 3  to 3-1/2 pounds boneless pork shoulder
• 1  cup water
• 16  small cocktail buns, split and toasted
•   Tangy Curry-Tomato Chutney (see Recipe Center)
•   Leaf lettuce (optional)

Directions

1. For dry rub: In a large plastic storage bag, combine chili powder, paprika, oregano, curry powder, onion powder, salt, and white pepper.

2. Trim from meat. Place meat in plastic storage bag. Seal bag and shake so the dry rub completely coats the meat, gently pressing bag, and dry rub against meat. Marinate in the refrigerator for 8 hours or overnight.

3. Place the 1 cup water in a 3-1/2- or 4-quart slow cooker. Transfer meat to slow cooker.

4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

5. Remove meat from cooker to a cutting board, discarding juices. Use two forks to gently separate the meat into long, thin shreds, or strands. Return pork to slow cooker. Stir in 1 cup of the Tangy Curry-Tomato Chutney until combined. Keep warm in cooker on low-heat setting up to 2 hours or until serving time.

6. To serve, top rolls with meat and, if you like, leaf lettuce. Arrange on a serving platter. Serve with remaining Tangy Curry-Tomato Chutney.