Tender slow-cooked pork shoulder shredded and tossed in tangy BBQ sauce, served on soft rolls with coleslaw.
18 oz Stubb's BBQ Sauce
8 Martin's Sweet Dinner Potato Rolls
1 lb All Seasons Philly Style Macaroni Salad
2 lb pork shoulder
1 tbsp brown sugar
1 tsp paprika
Step 1: Rub pork shoulder with brown sugar, paprika, salt, and pepper.
Step 2: Place in slow cooker and cook on low for 6-8 hours or high for 4 hours until tender.
Step 3: Remove pork from slow cooker and shred with two forks, discarding any excess fat.
Step 4: Return shredded pork to slow cooker and mix with BBQ sauce. Keep warm.
Step 5: Toast rolls lightly if desired.
Step 6: Pile pulled pork on bottom half of each roll.
Step 7: Serve with macaroni salad on the side.
Chef's Tip: This recipe is perfect for slow cooker preparation. Meat should shred easily with two forks when done.
Save by using Use sale-priced Hatfield pork products and Stubb's BBQ Sauce for authentic Southern flavor at a great price. and Serve with Potato chips and pickle spears.
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