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BBQ Pulled Pork and Cole Slaw

Donna Clark - Cooking at Clark Towers
Easy to make and has great flavor
Print Recipe

Ingredients
  

  • 3-4 lb. Pork Shoulder or Butt
  • Root Beer to cover
  • 1 bag of tri-colored coleslaw
  • 1 cup of Mayo
  • ΒΌ cup Dijon mustard
  • 1 Tbs cider vinegar
  • 1 lemon juiced
  • Pinch of sugar
  • 1/2 tsp celery seed
  • Several dashes of hot sauce
  • Kosher salt & freshly ground black pepper

Instructions
 

  • Place Pork in a slow cooker, cover with the Root Beer; cook on low all day, mine is on 9 hours while I am at work. When you get home, dump the liquid, put the pork back in the slow cooker and you should be able to take 2 forks and shred all of it. Add a container of your favorite BBQ sauce, I use Sweet Baby Rays. Turn the slow cooker on high for 15-20 minutes and serve. You can add more sauce as needed.

for the coleslaw

  • Combine all the above ingredients; add to the coleslaw and let set for 10-15 minutes until it melds.

Assemble the sandwich

  • Create your delicious sandwich, get some nice hearty rolls and add a scoop of pork and a scoop of slaw.
  • You are going to need a few napkins