 |
Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
|
The coleslaw makes all the difference in this pork sandwich. Ingredients:
4 -6 lbs boneless pork butt or 4 -6 lbs boneless pork shoulder |
2 onions, quartered |
2 tablespoons brown sugar |
1 tablespoon paprika |
2 teaspoons salt |
1/2 teaspoon pepper |
3/4 cup vinegar |
4 teaspoons worcestershire sauce |
1 1/2 teaspoons sugar |
1 1/2 teaspoons crushed red pepper flakes |
1/2 teaspoon dry mustard |
1/2 teaspoon garlic salt |
1/4 teaspoon cayenne |
hamburger bun |
coleslaw (optional) |
Directions:
1. Quarter onions and place in the bottom of crockpot.
2. Combine brown sugar, paprika, salt and pepper and rub on pork roast.
3. Place roast on top of onions in crockpot.
4. Next, combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt, and cayenne.
5. Mix well until flavors are blended.
6. Drizzle about 1/3 of vinegar mixture over roast.
7. Refrigerate remaining vinegar mixture.
8. Cook pork roast on low 8 to 10 hours or on High for to 6 hours.
9. Drizzle 1/3 more of the refrigerated vinegar mixture over pork roast during the last 1/2 hour of coking.
10. Remove meat when fully cooked along with onions and drain.
11. Chop or shred meat and chop up onions.
12. Serve meat and chopped onions in a hamburger bun.
13. To add more flavor top pork with coleslaw and remaining vinegar mixture.
|
|