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Serves 12
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon dry mustard
salt and pepper to taste
4 pounds pork shoulder roast (bone-in for best flavor and results)
1 1⁄2 cups barbecue sauce
4 cups broccoli slaw (or shredded cabbage/cole slaw mixture)
1⁄4 cup "mayonnaise-type" salad dressing
12 Mrs Baird’s Hamburger Buns
In a small bowl, stir together the onion powder, garlic powder, chili powder, thyme, paprika, mustard, salt and pepper to taste. Rub spice mixture (use entire amount) over all surfaces of the pork shoulder. Place pork in a slow cooker and pour 4 cups of water around the sides of the pork roast. Cover and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours, or until pork is very tender. Carefully remove roast from slow cooker and let stand 15 minutes while discarding cooking liquid (or use it in another recipes, such as for soup or stews---skim fat from top first).
Using your fingers or forks, remove and shred meat from bone, discarding any gristle. Place meat in a large saucepan and pour barbecue sauce over the meat, stirring to coat. Heat over medium heat for 3 to 5 minutes, or until warmed through, stirring occasionally. Meanwhile, in a large bowl, stir together the broccoli slaw and salad dressing. Season with salt and pepper if desired. To serve, spoon approximately 1⁄2 cup of the pulled pork mixture on the bottom part of a Mrs Baird’s Hamburger Bun. Place approximately 1⁄4 cup of the broccoli slaw mixture over the pork. Place the top of the Mrs Baird’s hamburger bun over the sandwich. Repeat with the remaining ingredients and enjoy!
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