BBQ Pork Sandwiches

By luvmybuttonsnbows

PREP:
20 minutes
COOK:
Low 11 hours, High 5 1/2 hours, plus 15 minutes on High
MAKES:
10 to 12 servings
SLOW COOKER:
12- to 5-quart

Ingredients

• 2 large green sweet peppers, cut into strips
• 1 medium onion, thinly sliced and separated into rings
• 2 tablespoons quick-cooking tapioca
• 1 2 1/2- to 3-pound pork shoulder roast
• 1 cup barbecue sauce
• 3 to 4 3 to 4 teaspoons chili powder
• 10 to 12 10 to 12 kaiser rolls, split and toasted
• Coleslaw, drained (optional)

Preparation

Step 1

In a 3 1/2- to 5-quart slow cooker combine sweet pepper strips and onion rings. Sprinkle tapioca over vegetables. Trim fat from roast. If necessary, cut roast to fit into cooker. Place roast over vegetables.
In a medium bowl combine barbecue sauce and chili powder. Pour the sauce over the meat.
Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for S 1/2 to 6 hours. Remove roast from cooker; thinly slice or shred the meat. Skim fat from sauce. Return sauce and meat to cooker; cover. Turn cooker to high and cook 15 to 30 minutes more to heat through.
Serve on kaiser rolls; top with drained coleslaw, if desired.