Pork and Slaw Barbecue Rolls
Coleslaw tops vinegar-sauced barbecued pork for these low calorie dinner sandwiches.
Ingredients
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1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
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3/4 cup cider vinegar
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2 tablespoons packed brown sugar
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1/2 teaspoon salt
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1/2 teaspoon crushed red pepper
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1/4 teaspoon ground black pepper
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16 kaiser rolls, split and toasted
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Coleslaw
Directions
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.
2.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3.
Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. 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. Makes 16 servings.
Nutrition information
Calories 272, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 41 mg, Sodium 563 mg, Carbohydrate 34 g, Total Sugar 3 g, Fiber 1 g, Protein 18 g. Daily Values: Vitamin C 3%, Calcium 6%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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