Crock Pot Pork Barbecue with Cole Slaw

Crock Pot Pork Barbecue with Cole Slaw

1 (4 to 5 lb.) pork shoulder roast or pork shoulder blade Boston butt
3/4 cup cider vinegar
2 TB 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, as garnish

Place meat in a 4 to 6 quart crock pot/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.

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 garnished with coleslaw.

Makes 16 servings.

Submitted to the Slow Cooker Recipes Edition of the Carnival of the Recipes