First Up
02:50
First Up
Tangy Pork Sandwiches 02:50
Cool-but-spicy slaw complements the flavor of tangy pulled pork sandwiches.
Now Playing
01:54
Now Playing
Onion How-Tos 01:54
Food Network shares tips on how to peel, slice, dice and mince onions.
Now Playing
01:55
Now Playing
How to Make Chicken Stock 01:55
Follow these steps and learn how to make your own flavorful chicken stock.
- Level: Easy
- Total: 6 hr 25 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 6 hr
- Yield: 8 servings
Ingredients
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
Directions
- 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.
