Pork and Slaw Sandwiches

Ingredients

• 1.8 cups barbecue sauce 
• 0.5 teaspoon pepper black freshly ground
• 3 pound pork loin boneless trimmed
• 2 tablespoons brown sugar 
• 2.5 cups carrots 
• 2 ounce hawaiian rolls 
• 1.5 tablespoons hot sauce 
• 0.3 cup mayonnaise 
• 0.1 teaspoon salt 
• 0.3 teaspoon sugar 
• 1 cup water 
• 1 tablespoon vinegar white

Equipment

• bowl
• slow cooker

Directions

1. Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.
2. Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.
3. Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well.
4. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.
5. Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.