Shredded Bbq Pork & Cole Slaw Sandwiches - cooking recipe

Ingredients

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

Preparation

Place pork in slow cooker and spoon tomato paste over; do not stir.
Cook, covered LOW 8-10 hrs (or HIGH 4-6 hrs).
Shred pork, blending tomato paste (I left in the juices).
Stir in BBQ sauce and salt.
Spoon on rolls and top with slaw.
For the Tangy Coleslaw:
Whisk together mayo, mustard,honey & salt in large bowl.
Add coleslaw mix and raisins; toss until well blended.
Cover and chill 2 hrs before serving.