Slow Cooker Pulled Pork Sandwiches with Sweet and Tangy Coleslaw

BBQ is a delicious and fun southern food. With it's sweet and tangy yummy-ness it's hard not to go back for seconds...or thirds. What also makes this a nice meal is the fact that you start it in the morning and when you come home after a long day can enjoy the delightful aromas that fill your home with a meal that is basically ready to serve when you are!

Shopping List:

1) 2 lb Pork Shoulder Roast (Pork Butt)

2) 1 medium onion

3) ketchup

4) cider vinegar

5) packed brown sugar

6) tomato paste

7) paprika

8) Worcestershire sauce

9) yellow mustard

10) salt

11) ground black pepper

12) From your local supermarket a container of sweet and tangy coleslaw (or you can make it, my favorite is Emeril Lagasse's Sweet and Tangy)

13) Buns

Optional:

14) Sliced Pickles (Dill, Sweet, Bread and Butter, whatever is your favorite)

15) Baked Beans

16) Potato Chips

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To Prepare:

In the crock pot mix 1/2 cups ketchup, 1/3 cup cider vinegar, 1 chopped onion, 2 tablespoons Worcestershire sauce, 2 tablespoons yellow mustard, 1/4 cups packed brown sugar, and 1/4 cups tomato paste until it is thoroughly mixed.

Now this is something extra that I do, but you don't really have to do, but I like to have a crispy outside to my meat. So what I do is rub the meat with the seasoning dry ingredients which are: 4 tablespoons paprika, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 tablespoons cumin, 2 tablespoons garlic powder and 2 tablespoons brown sugar. Then I sear it in a hot pan on the stove until each side is nicely browned and then I put it in the crockpot.

However you do not have to do this and can just sprinkle the seasoning over the pork roast in the crockpot.

Once the meat is in the crockpot coat the top once with some of the sauce and set crockpot to low for 8 to 10 hours or on high for 4.

When the time is up remove the meat from the crockpot and turn the crockpot to high, letting the sauce come to a boil in the pot. While this is happening, shred/cut the roast and then place back into the sauce coating all the pieces.

Place meat on buns; Southern Style is putting coleslaw on top. I like it this way and also with a few pickles. Joe and I usually enjoy ours with a side salad also.

Enjoy licking your fingers!