Serve slow-cooked pork Georgia-style with crisp coleslaw in a just-baked bun.
Slow-Cooked BBQ Pork Sandwiches on Crusty Rolls
- Prep Time 5 min
- Total 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
Instructions
-
Step1Place pork shoulder in 4-quart slow cooker.
-
Step2In 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.
-
Step3Remove pork to cutting board, and shred with 2 forks. Return shredded meat to slow cooker and mix with juices.
-
Step4To serve, cut rolls in half with serrated knife; fill each with about 1/4 cup shredded pork. Top pork mixture with coleslaw.
Nutrition
440
Calories
16g
Total Fat
31g
Protein
45g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving (2 Sandwiches)
- Calories
- 440
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 5g
- 24%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 1060mg
- 44%
- Potassium
- 490mg
- 14%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 13g
- Protein
- 31g
% 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
3Tips from the
Pillsbury Kitchens
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