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Slow-Cooked BBQ Pork Sandwiches on Crusty Rolls

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By Pillsbury Kitchens
Updated May 21, 2009
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Serve slow-cooked pork Georgia-style with crisp coleslaw in a just-baked bun.

Slow-Cooked BBQ Pork Sandwiches on Crusty Rolls

  • Prep Time 5 min
  • Total 10 hr 15 min
  • Ingredients 5
  • Servings 8
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Ingredients

  • 1 boneless pork shoulder (2 lb)
  • 1 cup barbecue sauce
  • 1 envelope (from 2.2-oz box) beefy onion soup mix
  • 16 frozen crusty French or crusty sourdough dinner rolls (from two 12.4-oz bags), prepared as directed on bag
  • 2 cups coleslaw, if desired

Instructions

  • Step 
    1
    Place pork shoulder in 4-quart slow cooker.
  • Step 
    2
    In small bowl, mix barbecue sauce and soup mix; pour over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender and shreds easily with a fork.
  • Step 
    3
    Remove pork to cutting board, and shred with 2 forks. Return shredded meat to slow cooker and mix with juices.
  • Step 
    4
    To serve, cut rolls in half with serrated knife; fill each with about 1/4 cup shredded pork. Top pork mixture with coleslaw.

Nutrition

440 Calories
16g Total Fat
31g Protein
45g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving (2 Sandwiches)
Calories
440
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
75mg
24%
Sodium
1060mg
44%
Potassium
490mg
14%
Total Carbohydrate
45g
15%
Dietary Fiber
0g
0%
Sugars
13g
Protein
31g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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