- 2 pounds boneless pork roast
- 1 tablespoon butter
- 1 tablespoon Cajun seasoning
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 4 cups water
- 1 tablespoon liquid smoke
- 2 cups shredded cabbage
- 2 tablespoons dried minced onion
- 2 tablespoons white vinegar
- 1 garlic clove, minced
- 2 tablespoons mayonnaise
- 2 teaspoons sugar
- 1 teaspoon black pepper
- .5 teaspoons salt
- barbecue sauce, optional
- 10 crusty rolls for serving
For pulled pork
- Cut the roast into 2-inch chunks. Season generously with the Cajun seasoning.
- Melt the butter in a large skillet and brown the pork pieces on all sides. Remove and place in the slow cooker. Leave juices in the skillet.
- Add the onion and crushed garlic to the skillet. Cook until tender.
- Stir one cup of the water into the skillet and scrape the bottom, getting up all the bits that have stuck.
- Pour the water with the onion, garlic and water from the skillet into the slow cooker.
- Add the rest of the water to the slow cooker along with the liquid smoke.
- Cook on high for six hours, or until the meat falls apart when pierced.
- Remove the pieces from the slow cooker and pull apart or shred with two forks.
- Return the pork to the slow cooker and keep warm.
For the coleslaw
- Combine shredded cabbage, minced onion, vinegar, mayonnaise, minced garlic, sugar, pepper and salt at least one hour before serving.
- Store in the refrigerator until ready to use.
For the sandwiches
- Use a slotted spoon to spoon out pork onto bottom half of roll. (Add some barbecue sauce on top, if desired).
- Cover pork with coleslaw.