Slow-Cooked BBQ Pork Sandwiches on Crusty Rolls

Serve slow-cooked pork Georgia-style with crisp coleslaw in a just-baked bun.

  • prep time 5 min
  • total time 10 hr 15 min
  • ingredients 5
  • servings 8

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving (2 Sandwiches)
    Calories
    440
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    5g,
    5%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    1060mg
    1060%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    0g
    0%
      Sugars
    13g
    13%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    2%;
    Calcium
    2%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved