Slow-Cooker Barbecue Pork Sandwiches With Crunchy Coleslaw

By mschweickert

Ingredients

• 2 pounds  boneless pork shoulder or butt, trimmed of excess fat
• 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
• 1/4 cup  mayonnaise
• 1/4 cup  sour cream
• 1/2 teaspoon  granulated sugar
• 4 cups  coleslaw mix (2/3 of a 14-ounce package)
• 1 cup  barbecue sauce
• 6 soft sandwich rolls, split
• bread-and-butter pickles and potato chips, for serving

Details

Servings 6
Adapted from realsimple.com

Preparation

Step 1

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).

Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, granulated sugar, the remaining 2 tablespoons of vinegar,
and ¼ teaspoon each salt and pepper. Add the coleslaw mix and toss to combine; cover and refrigerate until ready to serve.

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.