Carolina Crusher | Schnucks
Carolina Crusher Carolina Crusher

The Big Game calls for even BIGGER flavor!

4-8H 4-8H 16
Nutrition facts: 450 20G 88MG 1,384MG 39G 2G 29G
Ingredients: 1 bag (10 oz.) shredded carrots 1 bag (10 oz.) shredded red cabbage 4 green onions, thinly sliced 1/2 cup coleslaw dressing 2 yellow onions, quartered 2 tbsp. kosher salt 2 tbsp. Schnucks brown sugar 1 tbsp. garlic powder 1 tbsp. smoked paprika 1 tsp. black pepper 1 tsp. dry mustard 1 tsp. crushed red pepper flakes 5 lbs. Pride of the Farm pork butt 1 cup Schnucks apple cider vinegar 1/4 cup honey 16 buns of choice barbecue sauce of choice, as desired Instructions: In a large bowl, mix carrots, cabbage, green onion and coleslaw dressing. Cover and refrigerate until ready to serve. Place onions in bottom of slow cooker. In a small bowl, mix all spices together. Rub pork with spice mixture and place in slow cooker. Whisk vinegar and honey together and pour over pork. Cook in slow cooker on high for 4 hours or low for 8 hours. Shred cooked pork using two forks. Serve on buns topped with coleslaw and barbecue sauce.

Carolina Crusher

Appetizers, Game Day, One-Pot Wonder, Sunday Funday

The Big Game calls for even BIGGER flavor!

4-8H

16

The Big Game calls for even BIGGER flavor!

Ingredients

  • 1 bag (10 oz.) shredded carrots
  • 1 bag (10 oz.) shredded red cabbage
  • 4 green onions, thinly sliced
  • 1/2 cup coleslaw dressing
  • 2 yellow onions, quartered
  • 2 tbsp. kosher salt
  • 2 tbsp. Schnucks brown sugar
  • 1 tbsp. garlic powder
  • 1 tbsp. smoked paprika
  • 1 tsp. black pepper
  • 1 tsp. dry mustard
  • 1 tsp. crushed red pepper flakes
  • 5 lbs. Pride of the Farm pork butt
  • 1 cup Schnucks apple cider vinegar
  • 1/4 cup honey
  • 16 buns of choice
  • barbecue sauce of choice, as desired

Instructions

  1. In a large bowl, mix carrots, cabbage, green onion and coleslaw dressing. Cover and refrigerate until ready to serve.
  2. Place onions in bottom of slow cooker. In a small bowl, mix all spices together. Rub pork with spice mixture and place in slow cooker.
  3. Whisk vinegar and honey together and pour over pork. Cook in slow cooker on high for 4 hours or low for 8 hours.
  4. Shred cooked pork using two forks. Serve on buns topped with coleslaw and barbecue sauce.

Nutrition Facts

450 CALORIES Per Serving

FAT: 20G

SATURATED FAT: 6G

CHOLESTEROL: 88MG

SODIUM: 1,384MG

CARBOHYDRATES: 39G

FIBER: 2G

SUGAR: 15G

PROTEIN: 29G

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