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BBQ Pulled Pork Sliders with Coleslaw

Southern ComfortEasyPrep: 15 minCook: 420 minServes: 4

Tender slow-cooked pork shoulder shredded and tossed in tangy BBQ sauce, piled high on soft slider rolls with creamy coleslaw for the perfect game-day bite.

Ingredients

  • 3 lbs Boneless Pork Picnic

  • 28 oz Sweet Baby Ray's BBQ Sauce

  • 12 Pepperidge Farm Slider Rolls

  • 1 bag coleslaw mix (14 oz)

  • 1/2 cup mayonnaise

  • 2 tbsp apple cider vinegar

  • 1 tbsp sugar

  • 1 tsp celery seed

  • Salt and pepper to taste

Directions

Step 1: Season pork picnic generously with salt and pepper. Place in a slow cooker or Dutch oven.

Step 2: If using a slow cooker, cook on low for 8 hours. If using a Dutch oven, cover and cook at 300°F for 6-7 hours until fork-tender.

Step 3: While pork cooks, make coleslaw: In a large bowl, whisk together mayonnaise, vinegar, sugar, celery seed, salt, and pepper.

Step 4: Add coleslaw mix and toss to coat. Refrigerate until ready to serve.

Step 5: When pork is done, remove from cooking vessel and shred with two forks, discarding any excess fat.

Step 6: Toss shredded pork with Sweet Baby Ray's BBQ sauce until well coated. Keep warm.

Step 7: Split slider rolls and pile with pulled pork. Top with coleslaw and serve immediately.

Chef's Tip: For extra flavor, rub the pork with brown sugar and spices before cooking. This recipe can be made in a slow cooker on low for 8 hours.

Save by using Boneless pork picnic is one of the most economical cuts available, and when paired with sale BBQ sauce, this feeds a crowd for under $15. and Serve with Martin's potato chips and baked beans.

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