Ingredients Jump to Instructions ↓

  1. 1 large Vidalia or other sweet onion , sliced

  2. 3 pounds pork butt, rinsed and patted dry Salt and pepper

  3. 1 cup barbeque sauce

  4. 1/2 cup yellow mustard

  5. 3 tablespoons tomato paste

  6. 1 cup chicken broth

  7. 1 lime, juiced White hamburger buns, for serving

  8. 1/4 cup sour cream

  9. 1/4 cup mayonnaise

  10. 1 lime, juiced

  11. 1 tablespoon hot sauce

  12. 1 (16-ounce) package coleslaw mix (recommended: Dole) Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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. 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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