Okay, so I think I’m about to be mocked here. I’m all Miss Foodiepants and everything, but up until about a year ago, it had never even dawned on me to put coleslaw and pickles on BBQ pork sandwiches. Seriously. I was at one of those roadhouse-style restaurants where you can pick your own steak and throw peanuts on the floor and I ordered the pulled pork sandwiches on a whim. And I nearly died of food happiness. I like BBQ pulled pork, I like coleslaw, I like pickles…but together, it was on a completely different plane of food awesomeness. Turns out I was kind of in the dark and that this is a common practice. I felt like I did in 4th grade when everyone else was singing “Step By Step” by New Kids on the Block while my parents made me listen to Judy Collins and Art Garfunkel.
For the sauce, we recommend using your favorite BBQ sauce–Cattleman’s is a great, inexpensive national brand, or you could try picking up some from your favorite local BBQ joint.
3 lb. boneless pork shoulder
Smoked paprika or liquid smoke
About 12 oz. of your favorite BBQ sauce
About 12 high-quality rolls
Thick-cut dill pickle slices
Rinse pork roast well in cold water and trim of excess fat. This is important because sometimes, boneless pork shoulder (and bone-in pork shoulder, for that matter) can take on kind of an icky fishy odor and a lot of that smell is in the juices and the fat. Pat dry. Sprinkle roast with liquid smoke and seasonings and place in your slow cooker. Add about 1/2 inch of water and cook on low for 8-10 hours.
FREEZER INSTRUCTIONS: Prepare meat through the seasoning step. Instead of placing in the crockpot, place seasoned meat in a freezer-safe container. When ready, follow the same cooking instructions. Just make sure that you have BBQ sauce, pickles, and rolls on hand. Because coleslaw isn’t freezer-friendly, if you’re not up to making homemade coleslaw, just pick up a container from KFC or your favorite BBQ restaurant.