Recipe Collection |  Share a Recipe 

Submitted by: Vicki Chavis from Fort Myers, FL
Originally shared on the web 05/10/2012

3-lb. boneless pork loin roast, trimmed
1 c. water
18-oz. bottle barbecue sauce
2 T. Worcestershire sauce
1 to 2 T. hot pepper sauce
1/4 c. brown sugar, packed
1 t. salt
1 t. pepper
16 to 20 mini hamburger buns, split

Coleslaw:
1 head cabbage, shredded
3 carrots, peeled and shredded
1 c. mayonnaise
1/3 c. sugar
1/4 c. cider vinegar

Place roast in a slow cooker; add water. Cover and cook on high setting for 7 hours. Shred meat; return to slow cooker. Stir in remaining ingredients; cover and cook on low setting for one hour. Combine cabbage and carrots to make coleslaw. Blend remaining coleslaw ingredients; toss with cabbage mixture. Serve on buns, topped with coleslaw. Makes 8 to 10 servings, 2 buns each.