Slow Cooker Pulled Pork Sandwiches with Coleslaw

Instructions

1. 1

   Mix the brown sugar, smoked paprika, garlic powder, 1 tsp salt and 1/2 tsp pepper and rub it all over the pork.

2. 2

   Slice the onion into the bottom of the slow cooker, set the pork on top, and pour in 1/2 cup barbecue sauce and 2 tbsp vinegar.

3. 3

   Cover and cook on LOW 8 hours (or HIGH 5 hours) until the pork shreds easily.

4. 4

   Lift out the pork, shred with two forks, and discard any big fat pieces. Stir it back into the juices with the remaining barbecue sauce.

5. 5

   For the slaw, toss the coleslaw mix with the mayo, the remaining 1 tbsp vinegar, and a pinch of salt and sugar.

6. 6

   Pile the pork on buns and top with slaw, or serve the slaw on the side for kids. Leftover pork freezes well for up to 3 months.