BBQ Pork Sandwiches & Bleu Cheese Coleslaw

November 30, 2014

Barbeque Pork Sandwiches


Place the pork in a 5- to 6-quart slow cooker. Rub with the brown sugar, chili powder, garlic, 1 teaspoon salt, and ¼ teaspoon pepper. Add ½ cup of the vinegar and ½ cup water.

Cook, covered, until the meat is tender and shreds easily, on high for 4 to 5 hours or on low for 7 to 8 hours (the low setting will make total cooking time 8 hours, 10 minutes).

Before serving, transfer the pork to a bowl, discarding the liquid. Using 2 forks, shred the meat. Mix in the barbecue sauce. Serve the pork on the rolls with the coleslaw and the pickles and chips, if desired.

Note from KOA:
For a little more flavor, try mixing in a little BBQ sauce and brown sugar with the vinegar and water that goes into the crock pot. This recipe goes great with the Bleu Cheese Slaw recipe

Bleu Cheese Slaw                                                                  


  • 1 cup mayo
  • 1/3 cup vinegar
  • 2 Tbsp. sugar
  • 1 Tbsp. dry mustard
  • salt & pepper


  • 2 bags shredded cabbage (slaw mix)
  • 2 bunches green onion (chop)
  • 1 red pepper (dice)
  • 2 cups bleu cheese
  • 1 cup green olives (chop)


Mix all salad ingredients together. Coat with dressing mixture and serve chilled.

Note from KOA:
You can easily cut this recipe in half and it will serve 7-8 people. This recipe goes great with the BBQ Pork Sandwiches recipe.

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