5-6 lb pork shoulder 2 medium onions, chopped 1/2 cup Sprinkle Pork Sprinkle ¼ cup Drizzle Chipotle Olive Oil ¼ cup Drizzle Pineapple Balsamic 4 cloves garlic, minced 12 ounces Rootbeer Make a paste combining Sprinkle Pork Sprinkle, Drizzle Chipotle Olive Oil, Drizzle Pineapple Balsamic, and minced garlic. Generously rub on pork shoulder. Place chopped onions and rootbeer in bottom of medium slow cooker. Set pork shoulder, fat side up on top on onions. Set slow cooker to low and cook for 6 to 8 hours, until fork tender. Remove pork, place in bowl and shred with 2 forks. Serve on a Hawaiian roll with Drizzle Balsamic BBQ topped with Pineapple Balsamic Coleslaw.
Pineapple Balsamic Coleslaw 1 (16-ounce) bag 3-color slaw mix 1 teaspoon orange zest 1/2 cup fresh orange juice 2 tablespoons Drizzle Pineapple Balsamic 2 tablespoons mustard 1 teaspoon sugar Roasted Garlic Sea Salt Ground black pepper 1/3 cup Drizzle Extra Virgin Olive Oil In the container of an electric blender, combine the orange zest, orange juice, Pineapple Balsamic, mustard, sugar, Roasted Garlic Sea Salt, and pepper and process until smooth. With the blender running, add the Drizzle Olive Oil in a slow, steady stream. Add the dressing to the coleslaw mix, tossing gently to coat. Cover and refrigerate until ready to use.