Ingredients
1
boneless pork shoulder (2 lb)
1
cup barbecue sauce
1
envelope (from 2.2-oz box) beefy onion soup mix
16
frozen crusty French or crusty sourdough dinner rolls (from two 12.4-oz bags), prepared as directed on bag
2
cups coleslaw, if desired
Preparation
Place pork shoulder in 4-quart slow cooker.
In small bowl, mix barbecue sauce and soup mix; pour over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender and shreds easily with a fork.
Remove pork to cutting board, and shred with 2 forks. Return shredded meat to slow cooker and mix with juices.
To serve, cut rolls in half with serrated knife; fill each with about 1/4 cup shredded pork. Top pork mixture with coleslaw.
