Barbeque Pork Sandwiches
- 2 pounds boneless pork shoulder roast
- 1/4 cup packed brown sugar
- 1 teaspoon chili powder
- 1 garlic clove, chopped
- kosher salt and black pepper
- 1/2 cup plus 2 tablespoons cider vinegar
- 1 cup barbecue sauce
- 6 soft sandwich rolls, split
- Bread-and-butter pickles and potato chips, for serving
Directions:
Place the pork in a 5- to 6-quart slow cooker. Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.
Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours, 10 minutes).
Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.
Note from KOA:
For a little more flavor, try mixing in a little BBQ sauce and brown sugar with the vinegar and water that goes into the crock pot. This recipe goes great with the Bleu Cheese Slaw recipe
Bleu Cheese Slaw
Dressing
- 1 cup mayo
- 1/3 cup vinegar
- 2 Tbsp. sugar
- 1 Tbsp. dry mustard
- salt & pepper
Salad
- 2 bags shredded cabbage (slaw mix)
- 2 bunches green onion (chop)
- 1 red pepper (dice)
- 2 cups bleu cheese
- 1 cup green olives (chop)
Directions:
Mix all salad ingredients together. Coat with dressing mixture and serve chilled.
Note from KOA:
You can easily cut this recipe in half and it will serve 7-8 people. This recipe goes great with the BBQ Pork Sandwiches recipe.
