Pulled Pork Sandwiches with Coleslaw

Ingredients
4 pounds pork shoulder roast
5 to 6 whole cloves
3 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
2 red onions, thinly sliced
2 cups water
16 ounces barbeque sauce
Directions
Stud the roast with cloves and rub with rotisserie blend. Place roast in crock pot or slow cooker and top with onions. Cover roast with water and slow cook for 8 to 10 hours. Remove pork, discard cloves and layer of fat as well as any water and grease remaining in pot. When pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the crock pot along with the barbeque sauce. Heat for 1 to 2 hours. Serve on your favorite roll.

Read more at: http://www.foodnetwork.com/recipes/dinner-impossible/bbq-pulled-pork-sandwiches-recipe/index.html?oc=linkback

Angie's Dad's Best Cabbage Coleslaw (allrecipes.com)

INGREDIENTS:

1 medium head cabbage, shredded 1 large red onion, diced 1 cup grated carrots 2 stalks celery, chopped 1 cup white sugar

1 cup white vinegar 3/4 cup vegetable oil 1 tablespoon salt 1 tablespoon dry mustard black pepper to taste

DIRECTIONS:

1.	In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.