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1 large Vidalia or other sweet onion, sliced
3 pounds pork butt, rinsed and patted dry Salt and pepper 1 cup barbeque sauce 1/2 cup yellow mustard 3 tablespoons tomato paste 1 cup chicken broth 1 lime, juiced White hamburger buns, for serving Spicy Coleslaw 1/4 cup sour cream 1/4 cup mayonnaise 1 lime, juiced 1 tablespoon hot sauce 1 (16-ounce) package coleslaw mix (recommended: Dole) Salt and freshly ground black pepper Place onions in the bottom of a 5-quart slow cooker. Season pork butt with salt and pepper. Place in slow cooker on top of onions, fat side up. In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice. Pour over pork. Cover and cook on LOW setting for 6 to 8 hours. Remove pork and let rest for 5 to 10 minutes. For the coleslaw: In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich. Slice pork and serve on buns with spicy coleslaw.
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