Get Recipe Ingredients
Ingredients
• 2 ½ pounds, boneless pork shoulder, cut into large chunks
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 18-ounce bottle barbeque sauce
• 8 large brioche buns, split
• 4 cups store-bought coleslaw
• Fresh Gourmet® Crispy Dillies
Instructions
• Season pork pork shoulder and place in the bottom of a slow cooker with 1/2 cup of water.
• Cook on low for 6 hours until extremely tender.
• Transfer pork to a large bowl and shred using two forks. Return pork to the slow cooker and stir in barbeque sauce. Continue to cook on low for 30 to 45 minutes.
• Divide the pork and coleslaw among the brioche buns and top with Fresh Gourmet® Crispy Dillies. Enjoy!
