• BBQ Sauce
  • 3 lbs pork butt , cut into lg chunks
  • 1 (12 ounce) can tomato paste
  • 1 cup hunts hickory and brown sugar barbecue sauce
  • 1 teaspoon salt
  • French roll
  • Coleslaw
  • 1/2 cup mayonnaise (I used fat free)
  • 3 tablespoons spicy brown mustard
  • 3 tablespoons honey
  • 1/8 teaspoon salt
  • 1 (16 ounce) bag deli coleslaw
  • 1/2 cup raisins
  • 1 Place pork in slow cooker and spoon tomato paste over; do not stir.
  • 2 Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
  • 3 Shred pork, blending tomato paste (I left in the juices).
  • 4 Stir in BBQ sauce and salt.
  • 5 Spoon on rolls and top with slaw.
  • 6 For the Tangy Coleslaw:.
  • 7 Whisk together mayo, mustard,honey & salt in large bowl.
  • 8 Add coleslaw mix and raisins; toss until well blended.
  • 9 Cover and chill 2 hrs before serving.