Hickory Smoked Pulled Pork Sandwiches

One of the first recipes I bookmarked on the Wildtree recipe page was Hickory Smoked Pulled Pork Sandwiches. My family goes nuts over pulled pork, so this will be one of the first recipes I try as soon as my kit arrives this week. This just screams summer picnic!

Hickory Smoked Pulled Pork Sandwiches

Ingredients

1 teaspoon salt 1 teaspoon paprika ½ teaspoon chili powder ½ teaspoon black pepper ½ teaspoon granulated garlic 3 pounds pork roast 2 tablespoons Wildtree Hickory Smoked Grapeseed Oil, divided ¾ cup Wildtree Cactus Pete’s Agave Barbeque Sauce ¼ cup water ¼ cup Wildtree Fresh & Easy Coleslaw Dressing 2 tablespoons light mayo 12 ounce bag coleslaw mix 8 buns Combine salt, paprika, chili powder, black pepper, and granulated garlic. Rub mixture over entire pork roast. Heat 1 tablespoon Hickory Smoked Grapeseed Oil in a nonstick skillet over medium high heat. Add the roast and sear on all sides. Transfer roast to a slow cooker. Whisk together Cactus Pete’s Agave Barbeque Sauce and water; add to the slow cooker. Cook the roast on low for 6-8 hours or high for 4-6 hours. Pork should be very tender and shred easily. While the pork is cooking, prepare the slaw. Whisk together the Fresh & Easy Coleslaw Dressing and mayo. Add the coleslaw mix and toss to coat in the dressing. Refrigerate until you are ready to serve. Once the pork is finished cooking, shred using 2 forks. Toss the pork in the liquid from the slow cooker; keep warm. Heat remaining 1 tablespoon Hickory Smoked Grapeseed Oil in a nonstick skillet over medium heat. Add the red onion and mushrooms and sauté until tender and golden, about 20 minutes. Serve shredded pork on buns with sautéed mushrooms and onions and prepared coleslaw.  Serves 8.