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Pork and Slaw Barbecue Rolls

Makes: 16 servings

Prep 10 mins Cook 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Ingredients

1 4 - 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 (Pork and Slaw Barbecue Rolls)

Servings Per Recipe 16,
cal. (kcal) 272,
Fat, total (g) 6,
chol. (mg) 41,
sat. fat (g) 2,
carb. (g) 34,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 1,
sugar (g) 3,
pro. (g) 18,
vit. C (mg) 2,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 8,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 563,
Potassium (mg) 264,
calcium (mg) 61,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet

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