• Currently 4/5

Prep Time: 30 minutes
Cook Time: 6 to 8 hours

3 to 4 lb. pork shoulder roast, boneless
1 tablespoon dried minced onion
2 teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1/2 teaspoon caraway seeds
1/2 teaspoon celery salt
1 teaspoon dried marjoram
1/2 teapoon ground black pepper
1-1/2 teaspoons paprika
8 to 10 sandwich rolls, split
1 cup cider vinegar
3/4 cup water
1/3 cup ketchup
2 tablespoons brown sugar
2-1/2 teaspoons salt
2 teaspoons red pepper flakes
1/2 teaspoon black pepper
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sugar
1/4 teaspoon lemon pepper
1 tablespoon vinegar
1/2 head cabbage, finely shredded, or 1 bag angel-hair cabbage
1. Combine seasonings and rub all over roast.  Place in a slow cooker.  Cover and cook for 6 to 8 hours or until very tender.  Do not add any liquid to the pot, there will be plenty generated while meat cooks.
2. Remove meat from cooker and shred with a fork, removing fat.  Place the meat back into the cooker with its juices until ready to serve.  When ready to serve, place meat on roll, place a little meat on roll, place a little sauce on meat, then a scoop of coleslaw.
3. For sauce, in a small bowl combine all ingredients and whisk until sugar is dissolved.
4. For coleslaw, mix all ingredients together with cabbage and refrigerate until ready to serve.
Serves 8
Meal   LunchDish   Sandwich/Wrap
Cooking Method   Slow CookerMain Ingredient   Pork
Prep Time   15 to 30 minutesCooking Time   more than 2 hours

Eileen Stalec

Member since Dec 2008

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