This was easy. And DEEEE-licious.
Ingredients:
3 lb. boneless pork shoulder (I used 1.5 lb pork tenderloin, tasted great)
Garlic powder
Onion powder
Kosher salt
Black pepper
Smoked paprika or liquid smoke
BBQ Sauce (for any locals, I used the Bear Pit BBQ sauce)
Garlic powder
Onion powder
Kosher salt
Black pepper
Smoked paprika or liquid smoke
BBQ Sauce (for any locals, I used the Bear Pit BBQ sauce)
About 12 high-quality rolls
Coleslaw (I am not a fan of coleslaw, so I omitted, but if you are a fan, there is a recipe link on Our Best Bites)
Thick-cut dill pickle slices
Coleslaw (I am not a fan of coleslaw, so I omitted, but if you are a fan, there is a recipe link on Our Best Bites)
Thick-cut dill pickle slices
Directions:
Sprinkle roast with seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.
When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
When the roast has cooked, drain liquid and then return to the slow cooker and shred. Pour enough sauce over the meat so it's well-incorporated but not soupy. Return the lid to the crockpot and heat through.
When ready to serve, slice rolls and add meat. Top with coleslaw and a few slices of dill pickle.
Source: Our Best Bites
i think wade would love these.
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