~~~ Pulled Pork Sandwiches ~~~

3 lb boneless pork roast
salt to taste (omit if watching sodium intake)
2/3 cup cider vinegar
1 1/2 cups barbecue sauce (we use Sweet Baby Rays Hickory & Brown Sugar Barbecue Sauce)
6 hamburger buns
2 cups prepared coleslaw

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, 8-10 hours. Remove roast from cooker and shred meat into small pieces. Discard cooking liquid. Return pork to slow cooker and stir in barbecue sauce. Continue to cook until warmed through, about 30 minutes.

Spoon coleslaw onto bottom half of hamburger buns. Layer with pork, then top with the other half of the bun.

• 578 calories
• You can swap in 3 lbs of boneless, skinless breast or even pork chops in place of the roast.
• Serve with sides such as corn on the cob or steamed green beans.
• LEFTOVER IDEAS - any leftover pork (before you add the barbecue sauce) can be wrapped in foil and refrigerated. Use the leftovers to make hash for a weekend treat to serve alongside scrambled eggs and toast.
• FREEZER IDEAS - if you still have more pork left (before you add the sauce), cool the meat, wrap tightly and freeze. When ready to eat, defrost, add barbecue sauce and heat for 30 minutes, and serve. A truly 30-minute meal.