1 can of beer (something to the effect of Budweiser)
1/2 cup pan juices
3/4 cup Barbecue Sauce
1 16-ounce package tri-color coleslaw
1 1/4 cup Newman’s Own poppy seed dressing
1 granny smith apple, cut into matchstick slices
1 package 24-pack party potato rolls (such as Martin’s)
For the Pork:
Rub the pork with spice rub or seasonings of choice
Heat a dutch oven, or deep sided skillet, over high heat. Add canola oil. Sear the pork on all sides until browned – about 8 to 10 minutes
Transfer to a crock pot, add the beer and cook on low for 8 hours. If using a dutch oven only, lower the heat as low as possible, letting the pan cool off before adding the beer. Add water if more liquid is needed.
Once pork is cooked, transfer to a cutting board. Remove any large pieces of fat and discard. Using two large forks or tongs, shred the meat – this should happen easily after the low and slow cooking process.
In a large bowl, add the shredded pork meat, 1/2 cup of pan juices from the crock pot, and the barbecue sauce. Toss to combine.
For the Coleslaw:
In a large bowl or sealable plastic bag, add the coleslaw and dressing and mix thoroughly so all of the coleslaw is coated.
Let sit for a few hours, overnight is best.
Toast the rolls in the oven or toaster oven for 5 to 7 minutes until slightly browned.
On a bun, layer 1/3 cup pulled pork, 3 tablespoons coleslaw and 4-5 pieces of the matchstick apples pieces.