Shredded Pork Buns
ready in 9 h. 35 min.
- For Pulled Pork
- 95 ozs Pork shoulder
- 1 large onion (peeled and sliced)
- ½ cup brown sugar
- ½ cup apple cider vinegar
- 0.333 cup Worcestershire sauce
- For Coleslaw
- ¼ cup sugar
- 1 tsp Celery salt
- 1 tsp Dry mustard
- ¾ cup Mayonnaise
- 2 ½ Tbsps White vinegar
- 4 cups prepared Coleslaw
- In Addition
- 6 Sandwich breads
For Pulled Pork:
Rub the pork with salt and coat with brown sugar.
Place onion in the bottom of the slow cooker. Place the pork on top of the onion, add vinegar and Worcestershire sauce.
Set the slow cooker to high; cook for about 4 hours. Reduce heat to low and cook for an additional 4 to 5 hours, or until the pork falls off the bone easily.
Remove the bone and any large pieces of fat. Gently stir, until the pork falls apart. Drain pork, reserving the juices. Refrigerate pork and juices. Once juices are chilled, skim any fat from the top and discard.
Combine sugar, celery salt, mustard, mayonnaise, and vinegar in a blender. Toss with coleslaw. Chill.
Split each roll. Reheat pork and juice until hot. Spoon pork unto rolls and top with coleslaw. Serve.