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Pork and Slaw Barbecue Rolls

Rated :  Not yet rated
Makes: 16 servings
Prep: 10 minutes
Cook: 10 to 12 hours (low); 5 to 6 hours (high)
 
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Pork and Slaw Barbecue Rolls

Ingredients

  • 1  4- to 5- 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

  • Servings Per Recipe 16 servings
  • Calories 272,
  • Total Fat (g) 6,
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 2,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 41,
  • Sodium (mg) 563,
  • Carbohydrate (g) 34,
  • Total Sugar (g) 3,
  • Fiber (g) 1,
  • Protein (g) 18,
  • Vitamin C (DV%) 3,
  • Calcium (DV%) 6,
  • Iron (DV%) 16,
  • Percent Daily Values are based on a 2,000 calorie diet

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