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Ingredients
- 1 large Vidalia or other sweet onion, sliced
- 3 pounds pork butt, rinsed and patted dry
- Salt and pepper
- 1 cup barbeque sauce
- 1/2 cup yellow mustard
- 3 tablespoons tomato paste
- 1 cup chicken broth
- 1 lime, juiced
- White hamburger buns, for serving
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1 tablespoon hot sauce
- 1 (16-ounce) package coleslaw mix (recommended: Dole)
- Salt and freshly ground black pepper
Details
Servings 8
Adapted from foodnetwork.com
Preparation
Step 1
Spicy Coleslaw
Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
Remove pork and let rest for 5 to 10 minutes.
In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
Slice pork and serve on buns with spicy coleslaw.
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