Ingredients

The following ingredients have 4 Servings
  • 3 to 4 lb boneless pork shoulder roast, trimmed
  • 1 tablespoon salt
  • 2 tablespoons butter
  • 1 cup root beer (from 12-oz bottle or can)
  • 1/4 cup molasses
  • 2 tablespoons Muir Glen™ organic tomato paste (from 6-oz can)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chili powder
  • 3 garlic cloves, chopped
  • 1 cup sliced yellow onion
  • 3/4 cup mayonnaise
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bag (14 oz) tricolor slaw mix
  • 12 burger buns

Instruction

  • Spray 5-quart slow cooker with cooking spray. Rub pork with 1 tablespoon salt. In 12-inch skillet over medium heat, melt butter; cook pork in butter 2 to 4 minutes on each side or until browned. Transfer pork to slow cooker.
  • In large bowl, beat root beer, molasses, tomato paste, mustard, chili powder and garlic with whisk. Stir in onion. Pour mixture over pork in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender.
  • Meanwhile, in large bowl, mix mayonnaise, sugar, lemon juice, mustard, 1/2 teaspoon salt and the pepper. Add slaw mix, and toss to coat. Cover and refrigerate at least 1 hour, but no longer than 10 hours. Stir before serving.
  • Carefully transfer pork to cutting board; let stand about 5 minutes or until cool enough to handle. Shred pork, discarding any pieces of fat and cartilage. Return pork to liquid in cooker, and toss to coat and heat through. Using slotted spoon, top buns with pork mixture. Top pork with slaw.