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Recipe courtesy of Sandra Lee

Show: Semi-Homemade Cooking

Episode: Ping Pong Party

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3 videos | Tangy Pork Sandwiches (02:50)

Total:: 6 hr 25 min
Prep:: 15 min
Inactive:: 10 min
Cook:: 6 hr

Yield:: 8 servings

Level:: Easy

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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

Watch how to make this recipe.

Spicy Coleslaw:

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.

Pairs well with dark beer

My Private Notes

Name: Tangy Pork Sandwiches with Spicy Slaw
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H25M0.000S
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; 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