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Slow-Cooked BBQ Pork Sandwiches on Crusty Rolls

(11)
  5 reviews
  • 5 min prep time
  • 10 hr 15 min total time
  • 5 ingredients
  • 8 servings
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Serve slow-cooked pork Georgia-style with crisp coleslaw in a just-baked bun.

1
boneless pork shoulder (2 lb)
1
cup barbecue sauce
1
envelope (from 2.2-oz box) beefy onion soup mix
16
frozen crusty French or crusty sourdough dinner rolls (from two 12.4-oz bags), prepared as directed on bag
2
cups coleslaw, if desired

Steps

  • 1 Place pork shoulder in 4-quart slow cooker.
  • 2 In small bowl, mix barbecue sauce and soup mix; pour over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender and shreds easily with a fork.
  • 3 Remove pork to cutting board, and shred with 2 forks. Return shredded meat to slow cooker and mix with juices.
  • 4 To serve, cut rolls in half with serrated knife; fill each with about 1/4 cup shredded pork. Top pork mixture with coleslaw.

Expert Tips

This recipe is great for a crowd! Simply double the amounts, and use a 6-quart slow cooker.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Sandwiches)
Calories
440
% Daily Value
Total Fat
16g
24%
Saturated Fat
5g
24%
Trans Fat
0g
0%
Cholesterol
75mg
24%
Sodium
1060mg
44%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Protein
31g
31%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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