• 2 1/2 lbs pork shoulder
  • 6 c water
  • 1 tsp garlic salt
  • Pepper (to taste)
  • 3/4 c barbecue sauce
  • 12 buns
  • 28 oz cranberry sauce
  • Prepared coleslaw


  1. Place pork shoulder and water into slow cooker and sprinkle with garlic salt and pepper. Place the lid on top and set heat to low, letting cook for about 8 hours or until the internal temperature is between 170-180 degrees F. Drain liquid from slow cooker and shred meat using two forks. Toss with barbecue sauce, set aside.
  2. Butter inside of bun and lightly toast in a skillet, if desired. Place shredded pork on bottom bun. Assemble with a spoon of cranberry sauce and coleslaw, then bun top.