Ingredients
2 medium onions, sliced (about 2 cups)2 tablespoons brown sugar1 tablespoon smoked paprika1-1/2 teaspoons salt1/2 teaspoon pepper1 boneless pork shoulder roast (4 to 5 pounds)1/2 cup chicken or vegetable broth1/4 cup cider vinegar3 tablespoons reduced-sodium soy sauce3 tablespoons Worcestershire sauce2 tablespoons Sriracha chili sauce1 tablespoon molasses2 garlic cloves, minced2 teaspoons Dijon mustard3 cups coleslaw mix3 tablespoons lime juice10 kaiser or onion rolls, split
Preparation
Place onions in a 4- or 5-qt. slow cooker. Mix brown sugar, paprika, salt and pepper; rub over roast. Place over onions.
In a small bowl, mix broth, vinegar, soy sauce, Worcestershire sauce, chili sauce, molasses, garlic and mustard; pour over roast. Cook, covered, on low 8-10 hours or until meat is tender.
Remove roast; cool slightly. Skim fat from cooking juices. In a small bowl, toss coleslaw mix with lime juice. Shred pork with two forks. Return pork to slow cooker; heat through. Serve on rolls with coleslaw.
