Easy to make and easy to assemble, these pull-apart sliders are perfect for a crowd!
Ingredients :
For the Pork
1 pound prepared pulled pork
or
3 to 4 pounds boneless pork shoulder roast or pork butt, bone in or out
1 ½ teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper
1 cup cola or root beer
½ cup barbecue sauce
For the Coleslaw
7 ounces coleslaw mix about 3 cups
¼ cup mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon granulated sugar
¼ teaspoon celery seed
⅛ teaspoon salt
For the Sliders
12 Hawaiian rolls or slider rolls, more if desired
3 tablespoons garlic butter
¼ cup barbecue sauce more to taste
4 ounces cheddar cheese shredded, optional
Directions :
To Make the Pork
For pre-made pulled pork, heat according to package directions.
For homemade pulled pork, rub the pork with salt, onion powder, garlic powder, and pepper.
Add the cola to the bottom of a 4qt slow cooker and place the pork in the slow cooker.
Cook on high 4-5 hours or on low 7-8 hours or until fork tender.
Transfer the pork to a large bowl and transfer the juices to a separate bowl.
Shred the pork using two forks and discard any large pieces of fat. Add the pork back to the slow cooker and add ½ cup barbecue sauce. Slowly drizzle the reserved juices from the slow cooker into the pork as needed for moisture. Mix well.
Cover and cook on high for an additional 30-60 minutes (optional).
To Prepare the Coleslaw
Combine mayonnaise, cider vinegar, celery seeds, sugar and salt in a medium bowl.
Add coleslaw mix and toss well to combine. Refrigerate until serving.
To Assemble the Sliders
Using a serrated knife, cut the rolls in half (horizontally) without separating the rolls.
Spread the garlic butter onto the bottom of the rolls and if using cheese, add the cheese to the top of the rolls. Broil until lightly browned.
Divide the slaw over the bottom of the rolls, top with pulled pork, and drizzle with additional BBQ sauce if desired. Add the top of the rolls and serve.
