BBQ Shredded Pork with Tangy Coleslaw
Prep Time
15mins
Time to Table
4hr 30mins
Servings
6
Ingredients
- 3 1/2 pounds boneless pork shoulder roast
- 1 1/2 tablespoons Mexican seasoning
- 1 tablespoon packed brown sugar
- 2 tablespoons cider vinegar, plus 1 teaspoon
- 3/4 cup barbecue sauce
- 3 cups coleslaw mix
- 1/2 cup sliced green onion
- 1/2 cup Daisy Sour Cream
- 1/3 cup mayonnaise
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 sandwich buns, split
Ingredients
- 3 1/2 pounds boneless pork shoulder roast
- 1 1/2 tablespoons Mexican seasoning
- 1 tablespoon packed brown sugar
- 2 tablespoons cider vinegar, plus 1 teaspoon
- 3/4 cup barbecue sauce
- 3 cups coleslaw mix
- 1/2 cup sliced green onion
- 1/2 cup Daisy Sour Cream
- 1/3 cup mayonnaise
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 sandwich buns, split
Directions
- Place the pork in 3- to 4-quart slow cooker. Sprinkle with the Mexican seasoning and brown sugar. Drizzle with 2 tablespoons cider vinegar.
- Cover and cook on high for 4 to 4 1/2 hours, or on low for 8 to 9 hours until the pork is fork-tender and can easily be pulled apart.
- Remove the pork and discard liquid. Using a fork, shred the meat and return to the slow cooker. Toss the pork with barbecue sauce.
- Combine the coleslaw mix and green onions in a large bowl.
- Whisk the sour cream, mayonnaise, horseradish, 1 teaspoon cider vinegar, mustard, salt and pepper in a small bowl until blended. Stir into the coleslaw mixture.
- Serve the shredded pork on sandwich buns, topped with the coleslaw.
- Calories:684
- Cholesterol:191
- Dietary Fiber:2
- Protein:58
- Sodium:888
- Total Carbohydrate:39
- Total Fat:31
