Tangy Pork Sandwiches with Spicy Slaw (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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Ingredients:
1 large vidalia or other sweet onion, sliced |
3 pounds pork butt, rinsed and patted dry |
salt and pepper |
1 cup barbeque sauce |
1/2 cup yellow mustard |
3 tablespoons tomato paste |
1 cup chicken broth |
1 lime, juiced |
white hamburger buns, for serving |
1/4 cup sour cream |
1/4 cup mayonnaise |
1 lime, juiced |
1 tablespoon hot sauce |
1 (16-ounce) package coleslaw mix (recommended: dole) |
salt and freshly ground black pepper |
Directions:
1. Spicy Coleslaw:
2. 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.
3. 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.
4. Remove pork and let rest for 5 to 10 minutes.
5. For the coleslaw:
6. 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.
7. Slice pork and serve on buns with spicy coleslaw.
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