Tangy Pork Sandwiches with Spicy Slaw

• 1 large Vidalia or other sweet onion, sliced
• 3 pounds pork butt, rinsed and patted dry
• Salt and pepper
• 1 cup barbeque sauce
• 1/2 cup yellow mustard
• 3 tablespoons tomato paste
• 1 cup chicken broth
• 1 lime, juiced
• White hamburger buns, for serving
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 lime, juiced
• 1 tablespoon hot sauce
• 1 (16-ounce) package coleslaw mix (recommended: Dole)
• Salt and freshly ground black pepper

1. Place onions in the bottom of a 5-quart slow cooker.
2. Season pork butt with salt and pepper.
3. Place in slow cooker on top of onions, fat side up.
4. In a medium bowl, stir together barbeque sauce, mustard, tomato paste, chicken broth and lime juice.
5. Pour over pork.
6. Cover and cook on LOW setting for 6 to 8 hours.
7. Remove pork and let rest for 5 to 10 minutes.
8. In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce.
9. Add coleslaw blend and toss to coat.
10. Season with salt and pepper.
11. Place in refrigerator for 1 hour before serving.
12. Serve on top of pork sandwich.
13. Slice pork and serve on buns with spicy coleslaw.

vidalia, pork butt, salt, barbeque sauce, yellow mustard, tomato paste, chicken broth, lime, white hamburger buns, sour cream, mayonnaise, lime, hot sauce, salt

Taken from www.foodnetwork.com/recipes/sandra-lee/tangy-pork-sandwiches-with-spicy-slaw-recipe.html (may not work)