# Ingredient list:
→ Pork
01 - 3.3 lbs boneless pork shoulder, trimmed
02 - 1 tbsp olive oil
03 - 1 tsp sea salt
04 - 1 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - ½ tsp onion powder
→ Cooking Liquid
08 - 1 cup chicken broth
09 - 1 medium onion, sliced
10 - 2 cloves garlic, minced
→ Tangy BBQ Sauce
11 - 1 cup tomato ketchup
12 - ⅓ cup apple cider vinegar
13 - ¼ cup brown sugar
14 - 2 tbsp Worcestershire sauce
15 - 1 tbsp Dijon mustard
16 - 1 tsp smoked paprika
17 - 1 tsp chili powder
18 - ½ tsp black pepper
19 - ¼ tsp cayenne pepper (optional)
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1 cup shredded red cabbage
22 - 1 small carrot, grated
23 - 2 tbsp mayonnaise
24 - 1 tbsp apple cider vinegar
25 - 1 tsp sugar
26 - Salt and pepper, to taste
→ Assembly
27 - 12 slider buns, split and lightly toasted
# Cooking steps:
01 - Combine salt, pepper, smoked paprika, garlic powder, and onion powder; rub evenly over pork shoulder.
02 - Heat olive oil in a large skillet over medium-high heat and brown pork on all sides, approximately 4 minutes per side.
03 - Place sliced onion and minced garlic into slow cooker base; set seared pork on top and pour in chicken broth.
04 - Cook on low heat for 6 hours until pork is tender and shreds easily with a fork.
05 - Simmer ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, chili powder, black pepper, and cayenne pepper in a saucepan over low heat for 10 minutes, stirring occasionally.
06 - Whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl; toss with shredded green and red cabbage and grated carrot. Refrigerate until serving.
07 - Remove pork from slow cooker, discard excess fat, and shred meat with two forks.
08 - Mix shredded pork with BBQ sauce to desired sauciness.
09 - Place BBQ pork on bottom half of each bun, top with slaw, and cover with top bun. Serve warm.
