PORK - Tangy Pork Sandwiches with spicy slaw
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Ingredients | |
| 1 large | Vidalia or other sweet onion, sliced |
| 3 pounds | pork butt, rinsed and patted dry |
| Salt | |
| pepper | |
| 1 cup | barbeque sauce |
| 1/2 cup | yellow mustard |
| 3 tablespoons | tomato paste |
| 1 cup | chicken broth |
| 1 | lime, juiced |
| White hamburger buns, for serving | |
| Spicy Coleslaw: | |
| 1/4 cup | sour cream |
| 1/4 cup | mayonnaise |
| 1 | lime, juiced |
| 1 tablespoon | hot sauce |
| 1 (16-ounce) package | coleslaw mix, (recommended: Dole) |
| Salt | |
| freshly ground black pepper | |
Directions
Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up.
In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours.
Remove pork and let rest for 5 to 10 minutes.
For the coleslaw:
In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.
Slice pork and serve on buns with spicy coleslaw.
Recipe uploaded with Shop'NCook for iPhone.
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