BBQ Shredded Pork with Tangy Coleslaw

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Prep Time

15mins

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Time to Table

4hr 30mins

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Serves

6

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Ingredients

  • 3 1/2 pounds boneless pork shoulder roast
  • 1 1/2 tablespoons Mexican seasoning
  • 1 tablespoon packed brown sugar
  • 2 tablespoons cider vinegar, plus 1 teaspoon
  • 3/4 cup barbecue sauce
  • 3 cups coleslaw mix
  • 1/2 cup sliced green onion
  • 1/2 cup Daisy Sour Cream
  • 1/3 cup mayonnaise
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 sandwich buns, split

Ingredients

  • 3 1/2 pounds boneless pork shoulder roast
  • 1 1/2 tablespoons Mexican seasoning
  • 1 tablespoon packed brown sugar
  • 2 tablespoons cider vinegar, plus 1 teaspoon
  • 3/4 cup barbecue sauce
  • 3 cups coleslaw mix
  • 1/2 cup sliced green onion
  • 1/2 cup Daisy Sour Cream
  • 1/3 cup mayonnaise
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 sandwich buns, split

Directions

  1. Place the pork in 3- to 4-quart slow cooker. Sprinkle with the Mexican seasoning and brown sugar. Drizzle with 2 tablespoons cider vinegar.
  2. Cover and cook on high for 4 to 4 1/2 hours, or on low for 8 to 9 hours until the pork is fork-tender and can easily be pulled apart.
  3. Remove the pork and discard liquid. Using a fork, shred the meat and return to the slow cooker. Toss the pork with barbecue sauce.
  4. Combine the coleslaw mix and green onions in a large bowl.
  5. Whisk the sour cream, mayonnaise, horseradish, 1 teaspoon cider vinegar, mustard, salt and pepper in a small bowl until blended. Stir into the coleslaw mixture.
  6. Serve the shredded pork on sandwich buns, topped with the coleslaw.
  • Calories:684
  • Cholesterol:191
  • Dietary Fiber:2
  • Protein:58
  • Sodium:888
  • Total Carbohydrate:39
  • Total Fat:31

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