Directions:
- Spicy Coleslaw:
- Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
- In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
- Remove pork and let rest for 5 to 10 minutes.
- For the coleslaw:
- In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
- Slice pork and serve on buns with spicy coleslaw.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.76 Kcal (1418 kJ) | ||
| Calories from fat | 171.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.07g | 29% | |
|---|---|---|---|
| Cholesterol | 110.22mg | 37% | |
| Sodium | 597.25mg | 25% | |
| Potassium | 775.92mg | 17% | |
| Total Carbs | 6.98g | 2% | |
| Sugars | 2.93g | 12% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 35g | 70% | |
| Vitamin C | 11.4mg | 19% | |
| Iron | 2.4mg | 13% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 117.47 Kcal (492 kJ) | ||
| Calories from fat | 59.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 29% | |
|---|---|---|---|
| Cholesterol | 38.22mg | 37% | |
| Sodium | 207.11mg | 25% | |
| Potassium | 269.07mg | 17% | |
| Total Carbs | 2.42g | 2% | |
| Sugars | 1.02g | 12% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 12.14g | 70% | |
| Vitamin C | 4mg | 19% | |
| Iron | 0.8mg | 13% | |
| Calcium | 32.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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