Shredded BBQ Pork & Cole Slaw Sandwiches
![photo by Caroline Cooks](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/12/67/82/pic1B0R83.jpg)
photo by Caroline Cooks
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/fruit-kebab.png)
- Ready In:
- 192hrs 20mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
BBQ Sauce
- 3 lbs pork butt, cut into lg chunks
- 1 (12 ounce) can tomato paste
- 1 cup hunts hickory and brown sugar barbecue sauce
- 1 teaspoon salt
- French roll
-
Coleslaw
- 1⁄2 cup mayonnaise (I used fat free)
- 3 tablespoons spicy brown mustard
- 3 tablespoons honey
- 1⁄8 teaspoon salt
- 1 (16 ounce) bag deli Coleslaw
- 1⁄2 cup 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.
Questions & Replies
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RECIPE SUBMITTED BY
Chill
Loudon, Tennessee