Sunday, October 25, 2009

Pork and Slaw Barbecue Rolls

Just because it's no longer summer.. we can still enjoy a good BBQ sandwich


1 4-5 pound pork shoulder roast or pork shoulder blade Boston roast
3/4 cup cider vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted


1. Place meat in a 4-6 quart slow cooker. In a small bowl combine vinegar, brown sugar, red pepper and black pepper. Pour over meat.

2. Cover and cook on low for 10 -12 hours,or 5 -6 hours on high

3. Transfer meat to a cutting board, reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Serve with coleslaw on side or on top

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