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Ingredients
1/2 Cup ketchup
1/4 Cup brown sugar, packed
1 Tablespoon chili powder
1/4 Cup plus 2 tablespoons cider vinegar
1 Teaspoon kosher salt, divided
1 Teaspoon black pepper, divided
1 (1 1/2 lb) Pork butt or shoulder, trimmed & cut into 3� pieces
1/2 Cup sour cream
1/2 Small green cabbage, about 1 pound, cored & thinly sliced
1/2 Cup fresh cilantro
4 Rolls, split
Instructions
In a 6 quart crockpot whisk together the ketchup, sugar, chili powder, 1/4 cup vinegar and 1/2 teaspoon each of salt & pepper.
Add the pork and toss to coat. Cover and cook on LOW for 7 to 8 hours or until meat shreds easily.
In a large bowl whisk together sour cream, 2 tablespoons vinegar 1 tablespoon water and 1/2 teaspoon each of salt & pepper. Add cabbage to sour cream mixture and toss to coat. Refrigerate until ready to use, tossing occasionally. Fold in cilantro before serving.
Using 2 forks, shred pork into large pieces and gently toss in cooking liquid. Fill rolls with pork & slaw and serve with chips & pickles if desired.