Bbq Pulled Pork Sliders With Tangy Cabbage Slaw Recipes

Steps:

• For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
• Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
• For the pulled pork: Preheat the oven to 275 degrees F.
• Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
• Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
• If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
• For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
• Serve the pulled pork on buns topped with coleslaw.

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

Steps:

• For the pulled pork slider: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
• Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender and falling apart, about 4 hours. Let cool until cool enough to handle. Shred the meat with 2 forks.
• Heat the shredded pork with the barbecue sauce in a saucepan over low heat until warmed through.
• For the green cabbage slaw: Toss the cabbage with the vinegar, sugar and salt in a medium bowl. Let sit for 20 minutes in the refrigerator.
• Toast the bun with the butter. Make a sandwich with the bun, pulled pork mixture, green cabbage slaw and basil.