The combination of the tangy coleslaw, spicy BBQ sauce and sweet Hawaiian roll was amazing.
- 3lb Pork shoulder
- 4 Tbs SplenDishes BBQ Rub (plus extra for afterwards)
Rub pork generously with BBQ Rub and place in crockpot fat side up. Cook on high for 7-8 hours. No liquid needed. The thin layer of fat on top along with the juices from the meat will help baste meat. Once pork is done, shred meat, sprinkle additional BBQ Rub and spoon some of the juices from the crockpot over meat to keep moist.
- 3 cups finely shredded cabbage
- 2 Tbs mayonnaise
- 2 Tbs rice wine vinegar
- 1/4 tsp SplenDishes House Seasoning
Combine mayo, vinegar and House Seasoning and stir into cabbage.
Pile pork onto roll, spoon SplenDishes Jack Sauce over meat, then top with coleslaw. EAT UP!!
Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.
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