• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    25M

    Cook Time

    325M

    Total Time

    325M

    Serves

    12

    Ingredients

    • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
    • 2 cups Hunt's® Tomato Ketchup
    • 1/2 cup firmly packed light brown sugar
    • 1 diced yellow onion
    • 3 pounds bone-in pork shoulder
    • 1 tablespoon kosher salt
    • 2 bags (10 oz each) yellow tortilla chips
    • 1-1/4 teaspoons ground black pepper, divided
    • 1 pkg (16 oz each) tri-color coleslaw mix
    • 1/3 cup mayonnaise
    • 3 tablespoons cider vinegar
    • 1/2 teaspoon granulated sugar
    • 1 cup diced bread-and-butter pickles
    • 1 tablespoon paprika

    Directions

    1. Combine drained tomatoes, ketchup, brown sugar, and onion in a 6 quart slow cooker. Stir and turn it to high heat.
    2. Season the pork on all sides with 1 tablespoon salt, paprika and 1 teaspoon pepper. Heat a large skillet over medium-high heat and sear the pork on all sides until it is golden brown, about 10 to 12 minutes total.
    3. Transfer the pork to the slow cooker and cook on HIGH for 5 hours or LOW for 8 hours. Once it is done cooking use 2 forks to shred apart; discard the bone.
    4. Stir together coleslaw mix, mayonnaise, vinegar, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl. Keep cool before serving.
    5. Top a handful of tortilla chips with about 1/2 cup of shredded pork, some coleslaw and pickles.