INGREDIENTS
1 boneless pork shoulder blade roast (3 lb)
1 tablespoon packed brown sugar
1 tablespoon kosher (coarse) salt
1 tablespoon pepper
1 tablespoon paprika
2 cups cider vinegar
1 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon red pepper sauce
12 kaiser rolls, split
1 pint (2 cups) coleslaw with sweet-and-sour dressing (from deli)
1. Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.
2. In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.
3. Cover; cook on Low heat setting 8 to 9 hours.
4. Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well.
5. Using slotted spoon, spoon about 1/2 cup pork mixture, on bottom half of each roll. Top each with about 2 tablespoons coleslaw. Cover with top halves of rolls. Pork mixture can be kept warm on Low heat setting up to 2 hours; stir occasionally.
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