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)

Ready In 490 Minutes

Servings: 12

Cooking Instructions

Step 1

  • 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.
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Step 2

  • In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
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Step 3

  • Cover; cook on Low heat setting 8 to 9 hours.
  • Length: 540 minutes

Step 4

  • Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
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Step 5

  • 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.
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  • Length: 120 minutes