Carolina Pulled Pork Sandwich

Carolina Pulled Pork Sandwich
Difficulty: Moderate

Serve With Cheddar Sweet Potato Fries!

Ingredients
7lb. Pork Butt
salt
pepper
4 cups chicken stock
6-8 buns

BBQ Sauce
Ingredients
1 1/2 cups apple cider vinegar
3/4 cup ketchup
3 tbsp (packed) brown sugar
1 tsp salt
1/2 tsp dried crushed red pepper

Directions
Preheat oven to 375 Degrees F.  In a large roasting pan, place pork butt fat side up.  Salt and pepper generously and pour the chicken stock into the pan, cover pan with tin foil tightly.  Cook for 9 hours, take the tin foil off, and cook for another hour. *See Cook's Note.  Once pork has cooled enough to handle, remove excess fat and use two forks to shred the cooked pork and let it soak up the juices at the bottom of the pan, set aside.
To prepare the BBQ Sauce, in a medium saucepan, place all the ingredients and whisk.  Cook on low heat until sugar has melted, the sauce will not be thick.
To prepare the sandwich, there are two approaches.  First, In a separate bowl, toss enough pork for sandwiches in some bbq sauce, so it coats it lightly then place on the bun then place coleslaw on top  Or, place enough shredded pork on a bun and then spoon some sauce on top and then place the coleslaw.  Either way, its all good!
Cook's Note:  You can also place the pork and chicken stock in a large slow cooker on high and cook for 9 hours.  By separating the pork to put on the bbq sauce, you can use the left over pork for other recipes.

 Coleslaw
Ingredients
1 (16 ounce) package coleslaw mix
2 tbsp minced onion
1/3 cup white sugar
1/2 tsp salt
1/8 tsp ground black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tbsp white wine vinegar
2 1/2 tbsp lemon juice

Directions
Combine the coleslaw and onion in a large bowl.
In a separate bowl, combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice; mix until smooth. Pour mixture over the coleslaw and onion; stir well and chill for 1 hour.

Serves 6-8