Yield: 8 sandwiches | Prep Time: 6 hours
1, 2 ½ pound, boneless pork shoulder, cut into large chunks
1 tablespoon kosher salt
2 teaspoons black pepper
1, 18 ounce, bottle barbeque sauce
8 large brioche buns, split
4 cups store bought coleslaw
Fresh Gourmet® Crispy Dillies
Season pork pork shoulder and place in the bottom of a slow cooker with ½ 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!