Pork Two Ways with Bleu Slaw
3 cups shredded coleslaw mix
½ cup ranch dressing
¼ cup crumbled bleu cheese
⅛ tsp pepper
2 slices bacon, cooked and crumbled
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground red pepper
4 cloves garlic, smashed
2 large onions, peeled and quartered
1 five pound Boston Butt pork roast
¼ cup vegetable oil
1 package Sadie Rose brioche buns
½ cup warmed BBQ sauce
Butter pickle slices
1. Combine salt, paprika and pepper in a small bowl. Rub pork with oil, and then rub spice mixture on pork, coating it all over. 2. Place roast in a slow cooker with garlic and onions. Add enough water to come three-quarters up the side of the pork.
3. Cover and cook on low for 10 hours. Save about a cup of the liquid and take out the pork. Remove any fat and bones, and then use two forks to shred it.
4. Combine coleslaw mix, ranch, bleu cheese, bacon, salt and pepper, set aside.
5. Mix sandwich-size portions with warmed bbq sauce and place on toasted buns. Top with coleslaw and serve. Any extra shredded pork will freeze just fine, and there is nothing like knowing you have a bag of shredded pork bbq in your freezer.
Photo courtesy of and recipe adapted from www.framedcooks.com