1 (3-pound) boneless pork loin roast, trimmed
1 cup water
1 3/4 cups barbecue sauce
2 tablespoons brown sugar
1 1/2 tablespoons hot sauce
1/2 teaspoon freshly ground black pepper
2 1/2 cups packaged cabbage-and-carrot coleslaw
1/4 cup canola mayonnaise
1 tablespoon white vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
15 (2-ounce) hamburger buns

1 (3-pound) boneless pork loin roast, trimmed 1 cup water 1 3/4 cups barbecue sauce 2 tablespoons brown sugar 1 1/2 tablespoons hot sauce 1/2 teaspoon freshly ground black pepper 2 1/2 cups packaged cabbage-and-carrot coleslaw 1/4 cup canola mayonnaise 1 tablespoon white vinegar 1/4 teaspoon sugar 1/8 teaspoon salt 15 (2-ounce) hamburger buns

1. Place pork and 1 cup water in a 3- to 4-quart electric slow cooker. Cover and cook on LOW for 7 hours or until meat is tender.

2. Drain pork, discarding cooking liquid. Return pork to slow cooker; shred with 2 forks. Stir in barbecue sauce and next 3 ingredients (through pepper). Cover and cook on LOW for 1 hour.

3. Combine coleslaw and next 4 ingredients (through salt) in a bowl; toss well. Place about 1/3 cup pork mixture and about 2 tablespoons slaw on bottom half of each bun; cover with bun tops.

Quick Tip: Using packaged cabbage-and-carrot coleslaw shaves time off the prep. Long gone are the days when you'd have to shred your own.