- 6 hamburger buns
- 2/3 cup cider vinegar
- 2 cups prepared coleslaw
- One 3-lb. boneless pork roast
- 1 ½ cups barbecue sauce, plus more for serving
1. Trim excess fat from pork roast. Sprinkle with salt. Place in slow cooker and pour vinegar over roast. Cover and cook on low until roast is fork-tender and pulls apart easily, 8 to 10 hours. 2. Remove roast from cooker and shred meat into small pieces. Discard cooking liquid. Return pork to sl...