Pork and Slaw Barbecue Rolls

Pork and Slaw Barbecue Rolls

FROM: KarenSue

PREP TIME: 16h

COOK TIME: 10

SERVINGS: 16

DESCRIPTION:

Perfect for the Super Bowl Party

INGREDIENTS:

1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
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
Coleslaw

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. 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.

SHOPPING LIST :

Check Them Off Check each Item!
select item1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
select item3/4 cup cider vinegar
select item2 tablespoons brown sugar
select item1/2 teaspoon salt
select item1/2 teaspoon crushed red pepper
select item1/4 teaspoon ground black pepper
select item16 kaiser rolls, split and toasted
select itemColeslaw

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