Pulled Pork:
4 lbs pork shoulder or pork butt
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon cayenne pepper
Salt and black pepper to taste
2 cups barbecue sauce (your favorite store-bought or homemade)
Coleslaw:
1 small green cabbage, shredded
2 carrots, grated
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons sugar
Salt and black pepper to taste
Slider Buns:
24 slider buns (Hawaiian rolls are perfect!)
Instructions:
Prepare Pulled Pork:
In a small bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper to create a rub.
Rub the pork shoulder with the spice mixture, ensuring it's well-coated.
Place the pork in a slow cooker and cook on low for 8 hours or until the pork is tender and easily shreds.
Shred the pork using two forks and mix in the barbecue sauce.
Make Coleslaw:
In a large bowl, combine shredded cabbage and grated carrots.
In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
Pour the dressing over the cabbage mixture and toss until well coated. Adjust seasoning to taste.
Assemble Sliders and Freeze:
Place a spoonful of BBQ pulled pork on the bottom half of each slider bun.
Top with a generous portion of coleslaw.
Place the top half of the bun on top.
Repeat until all sliders are assembled.
Allow the sliders to cool before wrapping them individually with plastic wrap and then aluminum foil. Label with reheating instructions.
Freeze the sliders.
Once-a-Month Cooking (OAMC) Instructions:
To reheat, thaw the sliders in the refrigerator overnight.
Preheat the oven to 350°F (175°C).
Place the sliders on a baking sheet and cover with foil.
Bake for 15-20 minutes or until heated through.
These BBQ Pulled Pork Sliders with Coleslaw are a crowd-pleaser and perfect for OAMC. The combination of savory pulled pork and refreshing coleslaw makes for a delicious and satisfying meal.
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