This was possibly the world’s easiest recipe. It’s composed of a mix of homemade and store-bought components, but thanks to the slow-cooker and the freezer, it came together with almost no prep from me.
For the pork: I generously sprinkled a 3.5 pork roast with salt and pepper, put it in the slow cooker, and poured in half a cup of beer. I let it cook on low for 7-8 hours, removed it from the liquid and shredded it. The pork is tender and delicious on it’s own, perfect for tacos, sandwiches, hash, whatever. But for this sandwich, I took my portion of shredded pork and mixed it with some barbecue sauce I made earlier in the day.
I know I told you guys this was low-prep and I did not lie. I used this sauce, and it took about 90 seconds to make. Dump, whisk, done. It was vinegary, not too sweet, and perfectly delicious when paired with the coleslaw I picked up from the Whole Foods deli. I find that anytime I want coleslaw, I pick it up from the deli, because, honestly, if I made it at home I would end up with 8 cups of it and I’m just not that into coleslaw. Except on this sandwich.
And then I slapped it all on a brioche bun that I had previously frozen. People, in case you were not aware, bread freezes beautifully. I just thaw them on the counter for like 30 minutes and then slice and broil or toast. Then inhale. Obviously.