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BBQ Shredded Pork with Tangy Coleslaw

BBQ Shredded Pork with Tangy Coleslaw
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Calories 684 cals
Total Fat 31 g
Cholesterol 191 mg
Dietary Fiber 2 g
Sodium 888 mg
Protein 58 g
Total Carbohydrate 39 g
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Prep Time: 15 Minutes

Time to Table: 4 Hours 30 Minutes

Serves: 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

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.

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