Pork shoulder becomes velvety tender when cooked in the slow cooker.
Difficulty: Easy
Hands-on: 15 minutes
Total: 10 hours
Serves: 6
Ingredients
¼ cup apple cider vinegar
3 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 medium onion, peeled and chopped
1½ lbs. shoulder pork roast
⅛ tsp. cayenne pepper
½ tsp. paprika
½ cup chili sauce
¾ cup mayonnaise
⅓ cup buttermilk
½ tsp. dried dill weed
1 bag (8.5 oz.) coleslaw mix
6 large sandwich rolls, split
Directions
Step 1
In bowl combine vinegar, brown sugar, and Worcestershire sauce and mix well.
Step 2
In the bottom of a 4–5 quart slow cooker, sprinkle the onion. Top with pork roast. Rub roast with cayenne pepper and paprika. Pour vinegar mixture over pork. Cover and cook on low for 8 hours until very tender. Remove meat from slow cooker and shred. Return to slow cooker, add chili sauce, and cook for another hour.
Step 3
Meanwhile, in a large bowl, whisk together mayonnaise, buttermilk, and dill. Toss with coleslaw mix until thoroughly coated. Cover and refrigerate until ready to serve.
Step 4
Layer buns with the pulled pork and coleslaw. Serve immediately.
