2 pounds boneless pork shoulder or butt, trimmed of excess fat
1/4 cup packed brown sugar
1 teaspoon chili powder
1 garlic clove, chopped
kosher salt and black pepper
1/2 cup plus 2 tablespoons cider vinegar
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon granulated sugar
4 cups coleslaw mix (2/3 of a 14-ounce package)
1 cup barbecue sauce
6 soft sandwich rolls, split
bread-and-butter pickles and potato chips, for serving
Sat fat 13g
How to Make It
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.