Tender juicy pork cooked in a slow cooker with tangy barbecue flavor, topped with a sweet and spicy slaw and served on slider buns!
Prep Time: 20 minutesminutes
Cook Time: 4 hourshours
0 minutesminutes
Total Time: 4 hourshours20 minutesminutes
Servings:10servings
Ingredients
½red onion, sliced
½white onion, sliced
4-6poundsboston butt, or pork loin roast (boneless)
First Sauce
½cupapple cider vinegar
¾cupketchup
⅓cupbrown sugar
1tablespoonworcestershire sauce
½teaspooncayenne pepper
1teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
Second Sauce
½cupapple cider vinegar
½cupketchup
2tablespoonsbarbecue sauce
1tablespoonhoney
3tablespoonsbrown sugar
1tablespoonworcestershire sauce
1teaspoongarlic powder
½teaspoonsalt
½teaspoonblack pepper
Slaw
2cupsthinly sliced green cabbage
2cupsthinly sliced red cabbage, (may sub broccoli slaw, or other packaged cole slaw without dressing)
¼cupmayo , + more for slider buns
2teaspoonssugar
½teaspooncayenne pepper
½teaspoonsalt
Instructions
Place onion slices in the bottom of your slow cooker. Place pork roast on top of onions. Whisk together ingredients for first sauce. Pour first sauce over roast. Cover and cook on low 8 hours or on high 4 hours.
Whisk together all ingredients for second sauce. 30 minutes before serving, remove pork from slow cooker and shred with two forks. Drain juices and onions from slow cooker. Return shredded pork to slow cooker. Pour second sauce over pork and stir to combine. Cover and cook 30 minutes longer.
Prepare the slaw by tossing sliced cabbage with mayo, white sugar, cayenne pepper, and salt. Chill until ready to serve. Slice slider buns in half crosswise. To prepare sliders, spread about 1 tablespoon mayo onto one half of each slider bun. Top with shredded pork (about 1/4-1/3 cup) and top pork with slaw.
Notes
Store leftover pork in airtight container in the fridge up to five days.