Pork and Slaw Barbecue Rolls

Coleslaw tops vinegar-sauced barbecued pork for these low-calorie dinner sandwiches.

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23 users rated this recipe an average rating of 4.0
  • Makes: 16 servings
  • Prep: 10 mins
  • Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
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Pork and Slaw Barbecue Rolls
Ingredients
1
4 pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
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
 
Coleslaw
Directions
  1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
  2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  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. Add roll tops. Serve with coleslaw. Makes 16 servings.
Nutrition Facts (Pork and Slaw Barbecue Rolls)
    Per serving:
  • 272 kcal cal.,
  • 6 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 41 mg chol.,
  • 563 mg sodium,
  • 34 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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