The spicy chipotle pork offers a little kick, but is nicely balanced with cool, refreshing coleslaw.
Generally speaking, we prefer to use Boston Butts for this recipe because they're the least expensive cut of pork in the summertime and can frequently be found for as little
2 Tbsp olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2 1/2-pound) boneless pork roast or chunk of Boston Butt
1 onion, diced small
2 cloves garlic, minced
1/4 cup apple cider vinegar
3/4 cup ketchup
2 tablespoons brown sugar
2 - 3 tablespoons Chipotle Tabasco Sauce, this is to your taste preference
1 teaspoon paprika
1 teaspoon Worcestershire sauce
BBQ Sauce (Whatever you prefer, we like Sweet Baby Rays)
Heat oil in a large skillet. Liberally Sprinkle the pork with salt
Add the ketchup, brown sugar, chipotle Tabasco sauce, paprika, and worcestershire sauce to the onion mixture. Mix well to combine. Pour the onion sauce mixture over the pork roast in the slow cooker.
Cover the crockpot/slow cooker and cook on low without removing the cover
To Make a Sauce:
Combine 1 cup of your favorite brand of BBQ sauce with 1 cup of juice from the crock pot, mixing well and pour a bit of it over each sandwich just prior to serving.
16 ounces coleslaw mix
3/4 cup mayonnaise
1/3 cup sour cream
1/4 cup sugar
3/4 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon celery salt
This one is super difficult, are you ready? Dump the coleslaw mix into a big bowl. Combine all the remaining ingredients in a small bowl, then pour it over the coleslaw mix. Stir it up until it's evenly distributed throughout.
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