Prep
0-15 min
Cook
8 HRS
Calories
530
Ingredients
1
pork shoulder (3 lb.), trimmed of fat
1 tsp
garlic powder
1 bottle
(12 oz.) beer
1 bottle
(18.6 oz.) HEINZ BBQ Sauce Carolina Tangy Vinegar Style, divided
2 tbsp
HEINZ Yellow Mustard
2 tbsp
sugar
1/4 cup
HEINZ Apple Cider Vinegar
1 pkg
(5 oz.) coleslaw blend (cabbage slaw mix)
12
slider buns (2 inch), split
Instructions
Step 1
Season meat with garlic powder; place in slow cooker. Add beer and 1/2 cup barbecue sauce; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours). Meanwhile, mix mustard, sugar and vinegar until blended. Add to coleslaw blend in medium bowl; mix lightly. Refrigerate until ready to serve.
Step 2
Transfer meat to cutting board. Discard all but 1/4 cup sauce from slow cooker. Pull meat into shreds with 2 forks. Add to reserved sauce in slow cooker; stir in remaining barbecue sauce.
Step 3
Fill rolls with meat mixture and coleslaw just before serving.