1 boneless pork shoulder roast (about 2 1/2 lb), trimmed
2 cups barbecue sauce
1/2 cup beer
1 teaspoon seasoned salt
1 teaspoon garlic-pepper blend
1/2 teaspoon ground mustard
1 package (14 to 16 oz) beef smoked sausage rings, cut into 1/2-inch slices
1 package (14 oz) coleslaw mix
1/2 cup coleslaw dressing
Dill pickle chips
6 onion buns, split
- Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.
- 2 When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
- 3 In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
- 4 In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.
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