SHREDDED BBQ PORK & COLESLAW SANDWICHES: BBQ Sauce: 3 lbs pork butt, cut into lg chunks 1 (12 ounce) can tomato paste 1 cup hunts hickory and brown sugar barbecue sauce 1 teaspoon salt French rolls Coleslaw: 1/2 cup mayonnaise (can use fat free) 3 tablespoons spicy brown mustard 3 tablespoons honey 1/8 teaspoon salt 1 (16 ounce) bag deli coleslaw 1/2 cup raisins Place pork in slow cooker and spoon tomato paste over; do not stir. Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs). Shred pork, blending tomato paste, leaving the juices in. Stir in BBQ sauce and salt. Spoon on rolls and top with slaw. For the Tangy Coleslaw: Whisk together mayo, mustard,honey & salt in large bowl. Add coleslaw mix and raisins; toss until well blended. Cover and chill 2 hrs before serving.   Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page