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Super Bowl: Pork and Slaw Barbecue Rolls

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 1 (4- to 5-pound) pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
  
• 3/4 cup cider vinegar
  
• 2 Tbsp packed brown sugar
  
• 1/2 tsp salt
  
• 1/2 tsp crushed red pepper
  
• 1/4 tsp ground black pepper
  
• 16 Kaiser rolls, split and toasted
  
• Coleslaw
  






Instructions



1. Place meat in a 4- to 6-quart slow cooker. In a small bowl, combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat. Cover; cook on low-heat setting for 10 to 12 hours, or on high-heat setting for 5 to 6 hours.
   
   
2. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.
   
   
3. In a medium bowl, combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw, or place coleslaw on top of meat on rolls.
   
   Makes 16 servings.