Ingredients
1
boneless pork shoulder blade roast (3 lb)
1
tablespoon packed brown sugar
1
tablespoon kosher (coarse) salt
1
tablespoon pepper
1
tablespoon paprika
2
cups cider vinegar
1
cup ketchup
2
tablespoons Worcestershire sauce
1
teaspoon red pepper sauce
12
kaiser rolls, split
1
pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
Cover; cook on Low heat setting 8 to 9 hours.
Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
