I love crock pot cooking. At one time I had over 300 crock pot recipes. I had them stored on a desktop computer. I never backed them up to an external source and the inevitable happened. Yup, the computer crashed and all my recipes, except a few that I had printed out, were lost.
This recipe was actually the result of a cooking mistake. I had planned a pork roast cooked in the crock pot. For some reason I bought a pork butt roast instead of a pork loin roast. I had never cooked a pork butt roast before. I removed the netting from the roast and placed it in the crock pot. Several hours later when the roast was done, I attempted to remove the roast from the crock pot and it fell apart. I didn’t know what to do. Then suddenly it came to mind to shred the meat and add BBQ sauce. Now, I know I am not the first one to do this but this mistake has become a loved meal in this house. I love it too because it’s so darn easy!
What you will need:
- Pork Butt roast (3.5 lbs serves 4-6 nicely but if you have a hungry crowd get 4 to 4.5 lbs)
- Garlic powder
- Smoked Paprika
- BBQ sauce of your choice (I prefer Sweet Baby Rays)
- Optional – finely diced onion and jalapeno
- *Dill pickle slices
Turn crock pot on low. If the butt roast has netting on it, remove the netting. Place butt roast in crock pot and season with the garlic powder, salt, pepper, and smoked paprika. I never measure amounts. Sorry. Cover and let it cook for approx 6 hours on low. I’ve let it cook as long as 8 hours when it’s a larger roast and its been fine. If using the diced onion and jalapenos, sprinkle on top and around the meat once it starts to make juices.
About 2 hours before the meat is done (or a minimum of 45 minutes) make the coleslaw. Here is what you will need for that:
- 14 – 16 oz. bag of coleslaw
- 2/3 cup Miracle Whip
- 3 tablespoons vegetable oil
- 1/2 cup of sugar
- 1 tablespoon distilled white vinegar
- 1/4 teaspoon of salt
- 1/2 teaspoon poppy seeds
In a bowl mix together the Miracle Whip, oil, sugar, vinegar, salt, and poppy seeds and then pour over slaw and mix well. Refrigerate for a minimum of 30 minutes, but 2 hours is better.
- optional – add diced onion, cooked bacon crumbles, chopped salted roasted peanuts. I do not usually add these for these sandwiches but it’s a nice unexpected twist on regular coleslaw.
Once it’s cooked, remove roast from crock pot and drain juices from the crock pot. Put roast back in the crock pot and shred. I find that 2 forks work very well. Add the BBQ sauce of your choice and let the roast cook for another 15 minutes. I don’t measure the sauce either. Just go by how much you need to make sure all the shredded meat is well covered.
While the meat and BBQ sauce mix is cooking. Turn oven broiler on low. Cut Kaiser rolls in half and lightly butter the inside of the buns. Place under the broiler to lightly toast. Remove from oven, pile on the meat on bottom bun and then add coleslaw on top. *Dill pickle slices also go well on these. I didn’t have any when I made these the other day so they are not in the picture.
These go nicely with roasted corn on the cob, french fries, chips, etc…