Pork and Slaw Barbecue Rolls Ingredients 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt) 3/4 cup cider vinegar 2 tablespoons packed brown sugar 1/2 teaspoon salt 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 16 kaiser rolls, split and toasted 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.
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