Pork and Slaw Barbecue Rolls

By mirelsonp

Ingredients

• 1 4- to 5-lb pork shoulder roast or pork shoulder blade boston roast (Boston butt)
• 3/4 cup cider vinegar
• 2 Tbsp packed brown sugar
• 1/2 tsp crushed red pepepr
• 16 kaiser rolls, split and toasted
• Coleslaw

Details

Servings 16

Preparation

Step 1

1. cut meat to fit into a 4- to 6-quart slow cooker; place meat in cooker. In a bowl combine vinegar, brown sugar, red pepper, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Pour over meat.

2. cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. arrange meat on bottoms of rolls. Replace roll tops. Serve with coleslaw.