Southern Pork Barbecue

By carvalhohm

Ingredients

• Coleslaw:
• 3-lb. boneless pork loin roast, trimmed
• 1 c. water
• 18-oz. bottle barbecue sauce
• 2 T. Worcestershire sauce
• 1 to 2 T. hot pepper sauce
• 1/4 c. brown sugar, packed
• 1 t. salt
• 1 t. pepper
• 16 to 20 mini hamburger buns, split
• 1 head cabbage, shredded
• 3 carrots, peeled and shredded
• 1 c. mayonnaise
• 1/3 c. sugar
• 1/4 c. cider vinegar

Preparation

Step 1

Place roast in a slow cooker; add water. Cover and cook on high setting for 7 hours.

Shred meat; return to slow cooker. Stir in remaining ingredients; cover and cook on low setting for one hour.

Combine cabbage and carrots to make coleslaw. Blend remaining coleslaw ingredients; toss with cabbage mixture. Serve on buns, topped with coleslaw.

Makes 8 to 10 servings, 2 buns each.