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Yield
15 servings (serving size: 1/3 cup barbecue and 2 tablespoons coleslaw on each bun)

How to Make It

Step 1

Place roast and water in a 4-quart electric slow cooker. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain; discard cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 4 ingredients (through pepper). Reduce to low-heat setting; cover and cook 1 hour.

Step 2

Combine coleslaw and dressing; toss well.

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