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.Print Recipe