Combine 1 tablespoon brown sugar, the paprika,
mustard powder, cumin, 2 teaspoons salt and 1/2
teaspoon pepper in a small bowl. Rub the spice
mixture all over the pork.
Heat vegetable oil in a large skillet, add the pork
and cook turning until browned on all sides, 5
minutes, whisk 3/4 cup water into the drippings.
Transfer the liquid to the crockpot.
Add the vinegar, tomato paste, the remaining 2
tablespoons of brown sugar and 2 cups of water to
the crock. whisk to combine and pork cover and cook
on low for 8 hours. Remove port and transfer to
cutting board. Strain liquid into saucepan, bring
to a boil and cook until reduced by half, about 10
minutes. season with salt. Roughly chop the pork
and mix in a bowl with 1 cup of reduced cooking
liquid and salt and vinegar to taste. Serve on a
bun with barbecue sauce and coleslaw.