BBQ PULLED PORK SLIDERS WITH TANGY CABBAGE SLAW

BBQ Pulled Pork Sliders With Tangy Cabbage Slaw image

Provided by Holly Sander

Categories Pork

Time 5h20m

Number Of Ingredients 17

1 5 pound pork butt roast or shoulder roast
2 tsp salt
1 tsp fresh ground black pepper
1/2 1/2 head purple cabbage
1 medium onion, grated
5 carrots, shredded
1 c cider vinegar
4 green onion
2 Tbsp sugar
1/4 c dijon mustard
1 Tbsp pork drippings
3 Tbsp coconut oil
1 c cider vinegar
1 c yellow mustard
3/4 c brown sugar
1/2 tsp cayennne
1/2 tsp black pepper

Steps:

1. For The Pulled Pork: Preheat oven to 450 F. Pull the pork from the fridge and let it sit at room temperature for 30 minutes. Rinse and then pat dry with paper towels. Season pork with salt, and pepper. Rub with 1-2 tablespoons of the olive oil, and place in a roasting pan; roast for 1 hour. Reduce the oven temp to 350 degrees F and continue to cook for 3½ to 4 hours, or until the meat is very tender. Remove from oven and cool for 30 minutes. Using 2 forks, pull the meat into small pieces. Discard any fat you find. Reserve a table spoon of the pork drippings for the Tangy Warm Cabbage Slaw.
2. For The Tangy Warm Cabbage Slaw: In a mixing bowl, toss cabbage, onion, carrots, green onions and celery seeds. In saucepan, combine vinegar, dijon, sugar, salt, and bacon drippings. Bring just to a simmer. Pour over cabbage and toss well. Serve warm. Garnish with more green onions to make it beautiful!
3. For The Sweet & Tangy BBQ Sauce : (This makes about 16 ounces. You may want to double the recipe.) While the pork is roasting, combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Take it off the heat an let it sit until you're ready for it. Remove the smashed garlic cloves from the sauce. Then pour the BBQ sauce over the pulled pork, gently folding it together