• PAM® Original No-Stick Cooking Spray
• 3 pounds boneless pork shoulder, cut into large chunks
• 2 cans (6 oz each) Hunt’s® Tomato Paste
• 1/2 cup light mayonnaise
• 3 tablespoons Hunt’s® Honey Mustard BBQ Sauce
• 1 pkg (16 oz each) tri-color coleslaw mix
• 1/4 cup raisins
• 1/4 cup golden raisins
• 1 cup Hunt’s® BBQ Sauce
• 1/2 teaspoon salt
• 2 pkgs (16 oz each) French bread rolls (6-inch), cut in half lengthwise

STEP ONE

Spray inside of slow cooker with cooking spray. Place pork in slow cooker; spread tomato paste over pork; do not stir. Cook, covered, on LOW 8 to 10 hours (or HIGH 4 to 6 hours).

STEP TWO

Meanwhile, make coleslaw. Whisk together mayonnaise and Honey Mustard sauce in large bowl. Add coleslaw mix and both raisins; toss until well combined. Cover and refrigerate at least 2 hours before serving.

STEP THREE

Shred cooked pork with 2 long-handled forks, blending with tomato paste. Stir in barbecue sauce and salt.

STEP FOUR

Spoon 1/2 cup shredded pork onto each roll. Add 1/4 cup coleslaw. Serve immediately.