Nov 30 2008

Tonight I'm forgoing my usual soups, stews, and chowders for a relaxed Southern favorite: barbecue. This morning I'll literally be dropping my pork into the slow cooker, pouring in a few basic ingredients, and in six hours, the sweet aroma of North Carolina-style pulled pork will be wafting out of my kitchen. The fall-apart tender finished product, with its intensely tangy sauce, will no doubt become a family favorite. To get the recipe, read more.

Pork and Slaw Barbecue Rolls

Pork and Slaw Barbecue Rolls

Information

Category
Main Dishes, Pork
Cuisine
North American
Pork and Slaw Barbecue Rolls

Ingredients

Coleslaw
3/4 cup cider vinegar
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
16 kaiser rolls, split and toasted
1 4-5 lb. pork shoulder roast/shoulder blade Boston roast (Boston butt)

Directions

  1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
  2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.
  4. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw.

Makes 16 servings.

Nutritional Information: Calories 272, Total Fat (g) 6, Cholesterol (mg) 41, Sodium (mg) 563, Carbohydrate (g) 34, Total Sugar (g) 3, Fiber (g) 1, Protein (g) 18, Vitamin C (DV%) 3, Calcium (DV%) 6, Iron (DV%) 16