Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).
Tender pork shoulder slow-cooked with BBQ sauce, served on soft potato rolls with crunchy coleslaw.
2 lb Smoked Pork Butts (On Sale: $5.99 lb)
1 cup Sweet Baby Ray's BBQ Sauce (On Sale: 2/$7)
8 Schmidt Potato Rolls (On Sale: $2.99)
1/2 cup apple cider vinegar
1 tbsp brown sugar
Coleslaw for topping
Step 1: Place pork butts in slow cooker. Mix vinegar, brown sugar, and 1/2 cup BBQ sauce; pour over pork.
Step 2: Cook on low for 8 hours or high for 4-5 hours until pork is fall-apart tender.
Step 3: Remove pork and shred with two forks, discarding any large fat pieces.
Step 4: Return shredded pork to slow cooker, add remaining BBQ sauce, and stir to combine.
Step 5: Toast potato rolls lightly if desired.
Step 6: Pile pulled pork onto bottom rolls, top with coleslaw, and cover with top rolls.
Step 7: Serve immediately with extra BBQ sauce on the side.
Chef's Tip: For extra flavor, sear the pork in a hot pan before adding to slow cooker. Leftovers freeze beautifully for up to 3 months.
Save by using Smoked pork butts are an economical cut that feeds a crowd, and slider rolls stretch the meal further. and Serve with Pickles, chips, and baked beans.
Sale Prices Valid June 14, 2026 to June 20, 2026
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