12
Servings
Prep Time
30 Min
Cook Time
495 Min
  • 4 tablespoons packed brown sugar, divided
  • 2 teaspoons smoked paprika
  • 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
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  • ½ teaspoon ground black pepper
  • 3-pound pork shoulder or loin
  • 1 tablespoon olive oil
  • 1 cup water
  • ¾ cup cider vinegar, divided
  • ½ cup chopped onion
  • ½ cup tomato sauce
  • 1 ½ cups shredded green and/or red cabbage
  • 2 tablespoons shredded carrot
  • 1 tablespoon Ranch salad dressing
  • 12 slider buns
  • Pickle slices (optional)
Step 1
Combine 1 tablespoon sugar, paprika, bouillon and pepper in small bowl. Press rub onto all sides of pork.
Step 2
Heat oil in large skillet over medium-high heat. Brown pork on all sides until deep brown. Place pork in 5- to 6-quart slow cooker.
Step 3
Add water, ½ cup vinegar, onion, tomato sauce and remaining 3 tablespoons sugar. Cover; cook on low for 8 hours or high for 5 to 6 hours. Meat should be fork tender and shred easily. While pork is cooking, prepare coleslaw.
Step 4
Combine cabbage and carrot in medium bowl. Stir in remaining ¼ cup vinegar and dressing. Cover and refrigerate.
Step 5
When pork is tender, remove from cooker. Allow to cool.
Step 6
Shred meat with 2 forks.
Step 7
Place liquid from cooker in large skillet. Boil for about 10 minutes. Should be reduced somewhat.
Step 8
Stir 1 ½ cups liquid into shredded meat. Serve on buns with coleslaw and pickles.

Nutrition Information

290.32 Kcal

  • cholesterol

    75.17 Milligrams

  • calcium

    60.38 Milligrams

  • protein

    28.94 Grams

  • iron

    2.25 Milligrams

  • carbohydrates

    24.78 Grams

  • sugar

    8.53 Grams

  • fiber

    1.65 Grams

  • sodium

    422.13 Milligrams

  • fat

    8.22 Grams

  • saturedfat

    1.41 Grams