Ingredients:

  • 3 lb (1.35 kg) Bone-in Pork Shoulder (Boston Butt)
  • 2 tbsp Brown Sugar, packed
  • 1 tbsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp English Mustard Powder (or dry mustard)
  • 1 tsp Black Pepper, freshly ground
  • 1 tbsp Kosher Salt
  • 1/2 cup (120 ml) Apple Cider Vinegar (for braising)
  • 1/2 cup (120 ml) Chicken or Vegetable Stock, low sodium
  • 3 cups (250 g) Green Cabbage, finely shredded
  • 1 medium (75 g) Carrot, shredded
  • 1/4 cup (60 ml) Mayonnaise, full fat
  • 2 tbsp (30 ml) Apple Cider Vinegar (for slaw)
  • 1 tsp Granulated Sugar
  • Salt and Pepper, to taste
  • 1 pack (12 rolls) Slider Rolls (e.g., King's Hawaiian or brioche)
  • 1 cup (240 ml) BBQ Sauce, good quality or homemade
  • 8 slices or 1 cup (100-120 g) Cheddar or Monterey Jack Cheese, sliced or grated
  • 3 tbsp (45 g) Unsalted Butter, melted
  • 1 tsp Everything Bagel Seasoning (optional)

Instructions:

  1. Pat the pork shoulder dry. In a small bowl, combine all Dry Rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, mustard powder, pepper, salt). Vigorously rub the seasoning mixture all over the pork, ensuring full coverage.
  2. Place the rubbed pork in the slow cooker or Dutch Oven. Pour the Apple Cider Vinegar and Stock into the bottom of the pot (avoid washing the rub off the pork).
  3. Cook on the low setting for 6 to 8 hours (Slow Cooker) or in a preheated oven at 140°C / 285°F for 5 to 6 hours, until the pork is fork-tender and the internal temperature reaches 90°C (195°F).
  4. Remove the pork from the liquid (reserve 1/4 cup of the cooking liquid) and let it rest for 15 minutes. Drain the remaining fat and liquid from the pot.
  5. Using meat claws or two forks, shred the pork completely. Return the shredded pork to the pot. Stir in the BBQ Sauce and the reserved cooking liquid. Heat on low until piping hot (about 10 minutes).
  6. For the Slaw: In a medium bowl, combine the shredded cabbage and carrot. Whisk together the mayonnaise, cider vinegar, sugar, salt, and pepper until smooth. Pour the dressing over the vegetables and mix until fully coated. Cover and chill in the refrigerator for at least 30 minutes.
  7. Assemble the Sliders: Preheat the oven to 180°C (350°F). Take the entire slab of slider rolls and carefully slice them horizontally. Place the bottom half in the 9x13 inch baking dish.
  8. Spread the shredded, sauced pork evenly over the bottom layer of the rolls. Lay the cheese slices or sprinkle the grated cheese evenly over the pork layer. Place the top half of the rolls back on.
  9. Melt the butter. Brush the melted butter generously over the top of the rolls. Sprinkle with Everything Bagel Seasoning (optional).
  10. Cover the baking dish loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted, the pork is bubbling, and the tops are golden brown.
  11. Let the sliders rest for 2-3 minutes. Use a sharp knife to cut along the original perforated lines. Serve immediately with the chilled slaw on the side, or piled high inside the sliders.