These simple sandwiches are great for a quick family meal after a busy day! I use our raw yogurt along with mayonnaise. If you would like use all yogurt by all means! I tend to love the mayonnaise taste and the yogurt adds a little tang that goes well with the sweetness of a BBQ sauce. Use any sauce you prefer, you really can’t go wrong here. Our baby arugula is growing so well this year, and I love adding it to sandwiches for a little kick. Top this poor-boy with fresh arugula and cabbage, or any veggies you have on hand, and you have a meal!
- 2 lbs Pork Serloin Roast
- 2 c Favorite BBQ Sauce
- 1 tbsp Chicken Bouillon
- 1 Bottle of Beer (recommend Sierra Nevada, or beer of your choice)
- 1/4 C Spicy Mustard
- 1 /2 C Mayonnaise
- 1/2 C Yogurt
- Salt and Pepper to taste
- Fresh Seasonal Vegetables ( Cabbage, carrots sliced, cucumber, bell peppers, arugula) to Top.
Place Pork in Crock Pot, cover half way with water. Add beer, BBQ sauce and chicken bouillon. Whisk together. Add more water to cover if needed. Set Crock-Pot to desired length of time. When finished remove, cool and shred with fork. Add remainder of BBQ sauce, mustard, mayonnaise, yogurt salt and pepper. place on rolls and add sliced vegetables. Enjoy!