Double Meat Dudewich

1 boneless pork shoulder roast (about 2 1/2 lb), trimmed

2 cups barbecue sauce

1/2 cup lager beer, such as a Boston Lager

1 teaspoon seasoned salt

1 teaspoon garlic-pepper blend

1/2 teaspoon ground mustard

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

Directions

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.

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.

3. In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.

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.

Makes 6 sandwiches

Recipe and Image courtesy of Betty Crocker