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Use small dinner rolls for easy slider appetizers. Adapted from howsweeteats.com
Heat a large pot over medium to high heat and add the oil. (or do in your slow cooker if it is able to sear). Sprinkle the pork roast with salt and pepper, then add it to the pot (or slow cooker) and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid.
Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so for some of the liquid to be absorbed. Assemble the sandwiches by serving the pork on the buns, topped with the BBQ sauce and the slaw.
Place all ingredients in a saucepan and stir together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened and the cherries are breaking down. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. This stays great in the fridge for a week or so when sealed in a container.
Toss the cabbage and butter lettuce together. Whisk together the oil, vinegar, honey, salt and pepper. Pour it over the slaw and toss well. Serve immediately!
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