Pulled Pork Sliders from the slow cooker

Pulled Pork

Pork roast (I’d go for about 3 pounds not counting bone. It doesn’t matter if it’s boneless, but it will take longer to cook)
1 onion, diced
2 garlic cloves, minced

Cook all of the above in the slow cooker on low for four hours. If the meat is boneless, it should tear apart easily at this point. If it isn’t, you can cut the bone away (Hey, use it for broth!) and continue to cook the meat another hour or so. It should shred at this point.

Cole Slaw

Meanwhile, you’ll want to make the cole slaw for the sliders. It will need at least an hour in the refrigerator for the flavors to combine.

Small head of cabbage, shredded
2 carrots, shredded
1 tbsp onion, minced
1 cup mayonnaise
1/4 cup sugar
1/4 cup milk
2 tbsp lemon juice
1 1/2 tbsp apple cider vinegar
1/2 tsp salt
pinch of black pepper

Combine. Refrigerate, covered, for at least an hour.

Now you’ll want to start your barbecue sauce.

In a medium bowl, combine:

1 cup ketchup
1/4 cup cider or wine vinegar
2 1/2 tbsp brown sugar
2 1/2 tbsp white sugar
1/4 tbsp black pepper
1/4 tbsp onion powder
1/2 tbsp yellow mustard
1/2 tbsp lemon juice
1/2 tbsp soy sauce

Pour over shredded pork in slow cooker, cooking on high 30 minutes.

Serve pork with cole slaw topping on your favorite rolls. I like King’s Hawaiian. (I really do. They haven’t endorsed this. Yum!)