Asian Bbq Pork Buns

• 1 boneless pork shoulder butt roast (3 pounds)
• 1-3/4 teaspoons salt, divided
• 1-1/4 teaspoons coarsely ground pepper, divided
• 1 tablespoon canola oil
• 1/2 cup water
• 1 bottle (12 ounces) regular chili sauce (such as Heinz)
• 1/2 cup hoisin sauce
• 3 tablespoons rice vinegar
• 1 tablespoon minced fresh gingerroot
• 4 cups coleslaw mix
• 1/4 cup Asian toasted sesame salad dressing
• 8 split sesame seed hamburger buns, toasted

1. Sprinkle pork roast with 1-1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add pork; brown on all sides. Transfer pork and drippings to a greased 4-qt. slow cooker. Add water; cook, covered, on low until pork is tender, 5-6 hours. Remove pork; discard cooking juices.
2. When pork is cool enough to handle, shred meat with 2 forks. Return to slow cooker. Stir together chili sauce, hoisin sauce, vinegar and ginger. Pour over pork; toss to coat. Cook until heated through, about 1 hour.
3. Meanwhile, toss coleslaw mix with dressing and remaining salt and pepper. Serve shredded pork topped with coleslaw on toasted buns.

pork shoulder butt roast, salt, ground pepper, canola oil, water, regular chili sauce, hoisin sauce, rice vinegar, fresh gingerroot, coleslaw mix, sesame salad dressing, buns

Taken from www.tasteofhome.com/recipes/asian-bbq-pork-buns/ (may not work)