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Tangy BBQ tastes great with the tartness of the cider, while the pork’s sweetness complements the natural sweetness of the apples in Angry Orchard Crisp.
Serving Size: 10 Servings
Cook Time: 5 Hours
In a small bowl, evenly rub the pork shoulder with the BBQ rub. Place pork in a crock pot and pour over the cider. Cover and cook on HIGH for 4 hours.
Meanwhile, in a medium bowl, mix the coleslaw and coleslaw dressing. Cover and refrigerate.
Once pork is cooked, move to a cutting board and shred with two forks. Place in a large bowl and toss with BBQ sauce.
Place shredded BBQ pork on the bottom half of the brioche bun and top with coleslaw, mustard and the bun top. Serve immediately.
