Categories: Sandwiches
Ingredients
- 4 lbs. pork shoulder roast, boneless
- 2 tbsp. Slap Ya Mama Original blend
- 1 tbsp. butter
- 1 1/2 yellow onions, sliced
- 4 garlic cloves, sliced
- 2 tbsp. dark brown sugar
- 12 oz. BBQ sauce
- 8 hamburger or brioche buns
- Coleslaw:
- 3 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 large jalapeno, sliced
- 1/2 small red onion, sliced
- 1 carrot, peeled and shredded
- 3/4 cup mayo
- 2 tbsp. apple cider vinegar
- 1 tsp. Slap Ya Mama Hot Blend Seasoning
Directions
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Season the roast with 2 tbsp. of Slap Ya Mama Original Blend, being sure to cover it evenly. In a large skillet over medium-high heat, add butter and the roast. Brown all sides and set aside. In the same skillet, reduce heat to medium; add onions and garlic and saute until onions are tender. Add water to cover the bottom of the skillet, stir in dark brown sugar, being sure to scrape the bottom of the skillet to help bring up remnants of the browned pork and onion/garlic mixture. Bring to a light boil then remove from heat. Place roast in slow cooker and pour contents of the skillet over the roast. Cook on LOW for 8 hours. Once cooked, remove from the slow cooker and let rest for 20-30 minutes. Using 2 forks, pull roast apart into small slices or chunks. Toss with BBQ sauce, serve on buns and top with coleslaw.
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Coleslaw: Combine the cabbage, jalapeno, onion and carrots in a large bowl. In a small bowl, whisk together the mayo, vinegar, and Slap Ya Mama Hot Blend. Add dressing to cabbage mixture and toss well.