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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)
Pork and Slaw Barbecue Rolls
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. A (IU) 0,
  • 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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