Herb Pork Roast and BBQ Pork Sandwiches

For the Pork Roast and Vegetables:

3-pound pork shoulder
3 tablespoons of olive oil
½ cup of apple cider vinegar
½ tablespoon each cumin, oregano, garlic powder, chili powder and onion powder
1 peeled and sliced yellow onions
2 packages each of Heinen’s pre-spiralized butternut squash and sweet potatoes
½ pound each trimmed green beans and wax beans
1 ounce of unsalted butter
Kosher salt and fresh cracked pepper to taste

For the BBQ Pork:

½ full cooked herb pork roast
1 cup of BBQ sauce
2 packages each of Heinen’s pre-sliced coleslaw mix
¼ cup of apple cider vinegar
¼ cup of sliced green onions
¼ cup of chopped fresh cilantro
½ tablespoon of sugar
¼ cup of mayonnaise
Kosher salt and fresh cracked pepper to taste
4 hamburger buns

Preparation

Pork Roast:
1.Preheat the oven to 425°.
2.Place the pork in a roasting pan and coat it in 2 tablespoons of oil, vinegar, spices, salt and pepper and ½ sliced yellow onion.
3. Bake in the oven for 45 minutes then cover with foil and bake at 350° for 2 hours. Slice ½ of the pork before serving.
4. In a large saute pan with 1 tablespoon of olive oil cook the pre-spiralized vegetables, remaining ½ sliced yellow onions and beans and cook for 8 to 10 minutes or until lightly browned and tender. Finish by stirring in butter, salt and pepper. Serve alongside sliced pork.

BBQ Pork:
1. Transfer the remaining cooked ½ pork shoulder into a slow cooker along with BBQ sauce and cook on high for 3 hours or until it is easily shredded using 2 forks. Keep warm.
2. In a large bowl combine the coleslaw mix, vinegar, onions, cilantro, sugar, mayonnaise and salt and pepper to make coleslaw. Keep cool before serving.
3. Serve the pulled pork on hamburger buns with some coleslaw on top as well as on the side.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe