This classic southern tailgating recipe will thrill both family and old college friends! Tailgate and watch the Dawg walk on a lovely, sunny fall day in Athens. Go Dawgs!

2  tablespoons  barbecue seasoning, divided

1 1/2  teaspoons  salt, divided

1  (5-lb.) bone-in pork loin center rib roast

1  (15-oz.) can no-salt-added diced tomatoes

1/3  cup  cider vinegar

1/4  cup  no-salt-added tomato paste

1  tablespoon  Worcestershire sauce

1/4  cup  brown sugar

2  tablespoons  spicy brown mustard

1  teaspoon  black pepper

2  teaspoons  dried crushed red pepper

12  multigrain buns

Dill pickles (optional)

1. Combine 1 Tbsp. barbecue seasoning and 1 tsp. salt; rub evenly over pork roast.

2. Stir together tomatoes, next 7 ingredients, remaining 1 Tablespoon barbecue seasoning, and remaining 1/2 teaspoon salt in a 6.5-quart slow cooker.

3. Add roast; cover and cook on LOW 9 hours or until meat shreds easily.

4. Remove roast; remove and discard bone.

5. Shred meat using the tines of 2 forks. Return to slow cooker, and stir together with sauce; spoon over multigrain buns.

Serve with pickles, if desired.

Makes 12 servings.

Note: For testing purposes only, we used Chef Paul Prudhomme's Magic Barbecue Seasoning.

Recipe courtesy of Southern Living Magazine. 

Photo courtesy of georgiadogs.com.

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