BBQ Pulled Pork & Coleslaw Sandwiches

I generally don't make a lot of pulled pork or pulled beef or pulled chicken sandwiches, even though they are one of my favorite kind of sandwiches. My kids and husband aren't big BBQ lovers. None of them would touch the coleslaw either. They did eat this recipe though - I think perhaps because I used Kentucky Bourbon BBQ sauce, which was a nice smoky rich flavor!

This recipe comes from Crumbs & Chaos, a blog that four sisters do together. They have an insane amount of great recipes that I've been wanting to try. But especially the Puppy Chow Cookies, Thin Mint Popcorn, and Chocolate PB Explosion Cookies. Okay and maybe the Lasagna Soup, No-Mess Wonton Tacos, and Baked Chicken Fajitas too. I've been following along since I started blogging and they really do have a great blog :) Go check it out!

(Printable Version)
Recipe from Crumbs & Chaos

What you need:

• 1 pork shoulder or butt (3 to 5 lbs.)
• 1 cup water
• Salt and pepper
• Garlic powder
• BBQ Sauce {We used Kentucky Bourbon - it was great!}
• 2 pkg. coleslaw mix
• 1 cup mayonnaise
• 1/3 cup milk
• 1/3 cup buttermilk
• 3 tbsp. white vinegar
• 3 tbsp. lemon juice
• 1/3 cup white sugar, plus 2 tbsp.
• 1 tsp. garlic powder
• 1 tsp. seasoning salt
• 1/2 tsp. black pepper

Directions:

 

Place roast in crockpot and season with salt, pepper, and garlic powder on both sides.
Add water and a small amount of BBQ sauce into the crockpot.
Cook on LOW for 8 to 10 hours - DO NOT REMOVE THE LID!

Meanwhile, combine the dressing ingredients (mayo to black pepper) in a medium bowl with a whisk.
Place coleslaw mixes in a large bowl and pour dressing over top. Toss to combine and store, covered, in the refrigerator at least 8 hours.

When meat is done cooking, take out of crockpot and discard fat. Shred using two forks.
Drain liquid from crockpot and place meat back in, adding more BBQ sauce - as much or as little as you prefer.

Serve on buns with coleslaw on top or on the side!

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