Shredded BBQ Pork & Cole Slaw Sandwiches
photo by Caroline Cooks
- Ready In:
- 192hrs 20mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
BBQ Sauce
- 1360.77 g pork butt, cut into lg chunks
- 340.19 g can tomato paste
- 236.59 ml hunts hickory and brown sugar barbecue sauce
- 4.92 ml salt
- French roll
-
Coleslaw
- 118.29 ml mayonnaise (I used fat free)
- 44.37 ml spicy brown mustard
- 44.37 ml honey
- 0.61 ml salt
- 453.59 g bag deli Coleslaw
- 118.29 ml raisins
directions
- Place pork in slow cooker and spoon tomato paste over; do not stir.
- Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
- Shred pork, blending tomato paste (I left in the juices).
- Stir in BBQ sauce and salt.
- Spoon on rolls and top with slaw.
-
For the Tangy Coleslaw:
- Whisk together mayo, mustard,honey & salt in large bowl.
- Add coleslaw mix and raisins; toss until well blended.
- Cover and chill 2 hrs before serving.
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RECIPE SUBMITTED BY
Chill
Loudon, Tennessee