Bbq pork roast with southern slaw

Place thick slices of onion into bottom of slow cooker and turn heat on high.

Mix spices for rub and apply generously over entire pork roast.

Place roast into cooker and cover. Cook on high for 4-6 hours and low for 8-10.

At the last hour of cooking I throw in the garlic and sometimes add more red pepper flakes.

When finished, remove from cooker, allow to cool and “tear” meat. It will be juicy and falling apart. I also strain the cooking juices and throw the onion into the meat as well.


Add BBQ sauce. Just enough for your personal taste. I like a very “wet” BBQ. (This was a quickie recipe, so I used bottled sauce.)

Southern Cole Slaw:

1 Head of Cabbage (Small for a few folks, A large head of cabbage if you feed a large group of males like I usually do).

1 Bell Pepper diced
1 Onion diced
2 Tablespoons Celery Seed
1 Cup Apple Cider Vinegar or plain white vinegar
½ Cup Sugar (I like my slaw tangy, can add more sugar if you prefer “sweet slaw”)
1 Tablespoon of Oil
2 Tablespoons of Salt (less salt if you use less cabbage)
½ Tablespoon of Black Pepper
½ Cup of Mayonnaise - (All depends on how creamy one likes their slaw)


Mix all ingredients together and chill for a few hours or overnight in the fridge.

Load BBQ pork onto a bun, or bread of choice. We prefer wheat bread. With bread you have more “acreage” to cover.
I always top my BBQ with the slaw. It’s very yummy that way.