- 2pounds boneless pork shoulder or butt, trimmed of excess fat
- 1/4cup packed brown sugar
- 1teaspoon chili powder
- 1 garlic clove, chopped
- kosher salt and black pepper
- 1/2cup plus 2 tablespoons cider vinegar
- 1/4cup mayonnaise
- 1/4cup sour cream
- 1/2teaspoon granulated sugar
- 4cups coleslaw mix (2/3 of a 14-ounce package)
- 1cup barbecue sauce
- 6 soft sandwich rolls, split
- bread-and-butter pickles and potato chips, for serving
- 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.