4 pounds boneless pork butt
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, chopped
1 (12-ounce) can cola
1 (28-ounce) jar barbecue sauce
10 hamburger rolls
1 (16-ounce) package coleslaw mix
1/4 cup apple cider vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
DirectionsPlace pork in a 6-quart slow cooker and sprinkle with salt and pepper. Top with onion then pour cola over meat. Cover and cook on high setting 6 to 6-1/2 hours, or until pork is very tender and falls apart easily.
Remove pork to a large cutting board and shred with two forks. Using a slotted spoon, remove onion. Drain liquid from slow cooker, reserving 1 cup. Return meat to slow cooker, add reserved liquid, the barbecue sauce, and onion; mix well. Heat 20 minutes or keep on low until ready to serve.
When ready to serve, in a medium bowl, combine coleslaw mix, vinegar, oil, and sugar; mix well. Spoon pork mixture evenly onto bottom of rolls, top with coleslaw and top of roll, and serve.