Ingredients:
5 lb pork roast, trimmed of fat
2 – 18 oz jars BBQ sauce
2 – 8 ct pkgs sandwich buns
46 oz jar sandwich pickles
2 zucchini
2 yellow squash
2 red bell peppers
1 green bell pepper
1 yellow bell pepper
1 bunch fresh asparagus
(¼ c olive oil)
(¼ t salt, ¼ c sugar)
2 bags Cole slaw mix
(1 c mayo, ¼ c vinegar, ¼ c sugar)
Directions:
Cook roast in Crock-Pot on low 8 hours or bake in 250˚ oven, covered with foil, for 9 hours. Drain off juices. Pull pork apart. Pour BBQ sauce over roast. Serve on buns with pickles. Chop all veggies into bite size pieces. In a large bowl, toss with oil. Combine salt & sugar to make “Magic Dust”. Heat up grill and using a mesh metal grill pan or aluminum foil, spread veggies out on pan. Sprinkle with salt & sugar mixture. Grill 10-14 min, until just tender. Season with more “Magic Dust” to taste. Place Cole slaw mix in a large bowl. Mix together mayo, vinegar & sugar. Toss in with Cole slaw mix. Chill until ready to serve.
RELATED STORIES:
CHIC EATS: Low Country Boil With Cornbread [RECIPE]
CHIC EATS: Jalapeno Chips [RECIPE]
Check Out This Gallery Of Yummy Foods That Are Secretly Healthy!
