Slow-Cooker Pulled Pork Sandwiches with Cherry Slaw and Cherry Barbecue Sauce
Makes 8 to 10 servings
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon garlic salt
  • 1 tablespoon ground ancho chile pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon ground black pepper
  • 1 (3½-pound) boneless Boston butt pork roast
  • 1 (12-ounce) bottle pale ale
  • Hamburger buns
  • Cherry Barbecue Sauce (recipe follows)
  • Cherry Slaw (recipe follows)
  1. In a small bowl, stir together brown sugar and next 5 ingredients; rub all over pork.
  2. Place pork in a 4- to 6-quart slow cooker, and pour ale around pork.
  3. Cover and cook on LOW for 8 to 10 hours or until pork is tender. Remove pork from slow cooker, and shred meat using 2 forks, discarding fat. Toss meat with desired amount of cooking liquid to moisten. Serve on buns with Cherry Barbecue Sauce and Cherry Slaw.
Recipe by Paula Deen Magazine at