ingredients

    • 1.25 lbs Pulled Pork, uncooked, 4 oz ea cooked
    • 8 oz BBQ Sauce
    • 4 ea Buns
    • 12 ounces Coleslaw mix, 9 lbs serves 50
    • 4 ounces Coleslaw dressing, 2 cups per 3lb bag

directions

NOTE: On pulled pork, allow weight loss due to cooking. 4oz portion is finished product. or yellow scoop on two dinner rolls

Generously coat butts with dry rub, refrigerate overnight, smoke or roast butts until temp of 190 degrees or pork shreds easily with fork.

Keywords

kevin, gnvdc

MacGourmet downloadPulled Pork & Coleslaw. To import, drag image to your MacGourmet recipe box.

servings/yield

4 servings