Forget the dudes, let me at one of these yummy looking sandwiches!
Prep Time: 30 Minutes
Total Time: 5 Hours 45 Minutes
Makes: 6 Servings
- 1 boneless pork shoulder roast (about 2 1/2 lb), trimmed
- 2 cups barbecue sauce
- 1/2 cup beer
- 1 teaspoon seasoned salt
- 1 teaspoon garlic-pepper blend
- 1/2 teaspoon ground mustard
- 1 package (14 to 16 oz) beef smoked sausage rings, cut into 1/2-inch slices
- 1 package (14 oz) coleslaw mix
- 1/2 cup coleslaw dressing
- Dill pickle chips
- 6 onion buns, split
- Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.
- When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
- In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
- In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.
Beer aficionados may want to choose an ale or a more robust beer to flavor the pork. Those who prefer a milder taste should use light beer.
Recipe courtesy of Betty Crocker Fan Fare, where you can fun and delicious food ideas that bring your favorite TV genres to life!
Disclosure: Recipe provided by Betty Crocker through MyBlogSpark. I was not compensated in any way for this post.