Shredded BBQ Pork and Slaw Sandwiches
Minutes Prep time: 15
Minutes Total time: 510
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 510
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
3 pounds boneless pork shoulder, cut into large chunks
2 cans (6 oz each) Hunt's® Tomato Paste
1/2 cup light mayonnaise
3 tablespoons Gulden's® Spicy Brown Mustard
3 tablespoons honey
1 pkg (16 oz each) tri-color coleslaw mix
1/4 cup raisins
1/4 cup golden raisins
1 cup Open Pit® Original Barbecue Sauce
1/2 teaspoon salt
2 pkgs (16 oz each) French bread rolls (6-inch), cut in half lengthwise
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 98 mg | 10% |
Carbohydrate | 60 g | 20% |
Cholesterol | 95 mg | 32% |
Total Fat | 27 g | 41% |
Iron | 5 mg | 28% |
Calories | 624 kcal | 31% |
Sodium | 989 mg | 41% |
Protein | 33 g | 65% |
Saturated Fat | 9 g | 43% |
Sugars | 22 g | 2% |
Vitamin C | 17 mg | 28% |
Spray inside of slow cooker with cooking spray. Place pork in slow cooker; spread tomato paste over pork; do not stir. Cook, covered, on LOW 8 to 10 hours (or HIGH 4 to 6 hours).
Meanwhile, make coleslaw. Whisk together mayonnaise, mustard and honey in large bowl. Add coleslaw mix and both raisins; toss until well combined. Cover and refrigerate at least 2 hours before serving.
Shred cooked pork with 2 long-handled forks, blending with tomato paste. Stir in barbecue sauce and salt.
Spoon 1/2 cup shredded pork onto each roll. Add 1/4 cup coleslaw. Serve immediately.
Shredded BBQ Pork and Slaw Sandwiches