1
package (14 to 16 oz) beef smoked sausage rings, cut into 1/2-inch slices
1
package (14 oz) coleslaw mix
1/2
cup coleslaw dressing
Dill pickle chips
6
onion buns, split
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Instructions
Step
1
Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.
Step
2
When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
Step
3
In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
Step
4
In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.
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