Rating: 3.5 stars
1076 Ratings
  • 5 star values: 350
  • 4 star values: 114
  • 3 star values: 185
  • 2 star values: 318
  • 1 star values: 109
Caroline Wright

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Credit: Romulo Yanes

Recipe Summary

hands-on:
10 mins
total:
5 hrs 10 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

fat 38g; saturated fat 13g; cholesterol 138mg; sodium 1435mg; protein 41g; carbohydrates 65g; sugars 29g; fiber 2g; iron 5mg; calcium 178mg.
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