SHREDDED PORK SLIDERS W/ MANGO PINEAPPLE SLAW

Shredded Pork Sliders w/ Mango Pineapple Slaw image

Provided by Linda Pulley @Linda619

Number Of Ingredients 22

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- for the pork:
3-5 pound(s) pork roast
2 package(s) dry onion soup mix
2 can(s) 10.5 ounce cream of mushroom soup
- for the slaw:
4 cup(s) shredded purple cabbage
1 - red bell pepper finely diced
2 - celery ribs diced
2/3 cup(s) sliced green onions
6 tablespoon(s) chopped cilantro
1 cup(s) diced mango
1 cup(s) diced pineapple
- for the slaw dressing:
6 tablespoon(s) mayonnaise
2 tablespoon(s) cider vinegar
3 tablespoon(s) orange juice, fresh
2 teaspoon(s) dijon mustard
2 teaspoon(s) celery seed
2 tablespoon(s) sugar
2 tablespoon(s) orange zest
1/2 teaspoon(s) of salt, pepper and onion powder each
2-4 - dozen hawaiin rolls

Steps:

Mix the soup and the dry onion soup mix in the crockpot. Fill 1 of the soup cans with water and mix in the crockpot. Place the pork roast in the crockpot and cook on high 5 - 6 hours. Shred the pork and set aside. You can freeze and reserve the juices for a later recipe for gravy or sauce.
Combine all the slaw ingredients and gently toss. Whisk together the dressing ingredients then combine into the slaw and mix well. Refrigerate for 30 minutes.
Split the Hawaiian rolls in half. Top the bottom half of the roll with the shredded pork then a generous spoonful of the slaw. Top with the other half of the bun.
Makes about 3-4 dozen depending on how much you fill the sliders.