· 3 Tablespoons paprika· 1 1/2 Tablespoons salt· 1 1/2 Tablespoons pepper· 1 teaspoon garlic powder· 1 teaspoon dry mustard· 3-4 pound pork shoulder butt roast (or bone-in)· 1 cup beef broth· 1 (18 ounce) bottle BBQ sauce· 12 hamburger buns· 5 cups shredded coleslaw mix (from the produce section)· 1 cup shredded purple cabbage· 1 cup shredded carrots· 1 cup light mayonnaise· 1/4 cup white vinegar· 1 teaspoon celery seed· 2-3 Tablespoons sugar (depending on how sweet you prefer)· Salt and pepper, to taste
Step 1Spray slow cooker with non-stick cooking spray.Step 2In a small bowl, mix together seasonings (paprika, salt, pepper, garlic powder, and dry mustard) and rub on the outside of the pork roast. Place pork roast in slow cooker.Step 3Pour beef broth around the bottom of the slow cooker (don't pour it directly on the roast or it will rinse off all the seasonings).Step 4Cook on low heat for 8-10 hours (or high heat for 5-6, but I feel like the pork is more tender if you cook it on low).Step 5Shred the meat with 2 forks and pour in a bottle of your favorite BBQ sauce. Mix all together and serve on a bun with coleslaw.Step 6To make the coleslaw, combine coleslaw, cabbage and carrots in a large bowl. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill until ready to serve.