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Tender barbecue pulled pork piled on soft rolls with crunchy slaw.
Ingredients
2 lb boneless pork shoulder
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp garlic powder
1 cup barbecue sauce
12 slider rolls
2 cups coleslaw
Make it
Rub pork with sugar, paprika, garlic powder and 2 tsp salt; cook in a slow cooker on low 8 hours or a pressure cooker 60 minutes until fork-tender.
Shred, discard excess fat and toss with barbecue sauce.
Pile onto rolls and top with slaw.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.