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Slow Cooker Pork BBQ Rolls with Easy Coleslaw

  • Cook Time: 10 - 12 hours on low; 5 - 6 hours on high
  • Servings: 16
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
  • 3/4 cup cider vinegar
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground black pepper
  • 16 kaiser rolls, split and toasted
  • Coleslaw

Directions

Step 1

Line a 4-6 quart slow cooker with a Reynolds™ Slow Cooker Liner.

Step 2

Fit the liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Put the meat into the slow cooker.

Step 3

In a small bowl, combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

Step 4

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.

Step 5

In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops.

Step 6

Serve with coleslaw.

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