The sweet, tangy, spicy pork in these barbecue sandwiches pairs perfectly with the crisp, creamy slaw.
And they are so easy to make in a slow cooker.
Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and 14 teaspoon pepper.
Photo: Romulo Yanes
Add 12 cup of the vinegar and 12 cup water.
Add the coleslaw mix and toss to combine; cover and refrigerate until ready to serve.
Before serving, transfer the pork to a bowl, discarding the liquid.
Using 2 forks, shred the meat.
Mix in the barbecue sauce.
Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.
2,000 calories a day is used for general nutrition advice.
