Ingredients

• 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

Instructions

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