BBQ 'n' Slaw Sandwiches

1 (3-pound) boneless pork loin roast, trimmed and cut in half crosswise
1 cup water
1 (18-ounce) bottle barbecue sauce
2 tablespoons brown sugar
1 1/2 tablespoons hot sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups packaged cabbage-and-carrot coleslaw
1/3 cup light coleslaw dressing
15 (2-ounce) hamburger buns

1. Place roast and water in a 4-quart electric slow cooker. Cover with lid; cook on high-heat setting 7 hours or until meat is tender. Drain; discard cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 4 ingredients (through pepper). Reduce to low-heat setting; cover and cook 1 hour.
2. Combine coleslaw and dressing; toss well.
Yield: 15 servings (serving size: 1/3 cup barbecue and 2 tablespoons coleslaw on each bun)

NUTRITION PER SERVING
CALORIES 331(26% from fat); FAT 9.7g (sat 2.8g,mono 0.0g,poly 0.0g); PROTEIN 22.2g; CHOLESTEROL 51mg; CALCIUM 75mg; SODIUM 835mg; FIBER 2.3g; IRON 2.4mg; CARBOHYDRATE 38.1g
Cooking Light, OCTOBER 2004