Egg-Free BBQ Pulled Pork Sliders with Coleslaw

Ingredients

• about 1360 g Pork Shoulder
• 1.5 cups BBQ Sauce
• 1/4 cup Apple Cider Vinegar
• 2 tablespoons Brown Sugar
• 1 tablespoon Smoked Paprika
• 1 teaspoon Salt
• 1/2 teaspoon Pepper
• 4 cups Cabbage (shredded)
• 1 cup Carrots (shredded)
• 1/2 cup Dairy-Free Mayonnaise
• 2 tablespoons Apple Cider Vinegar (for coleslaw)
• 1 tablespoon Sugar (for coleslaw)
• 12 each Slider Buns

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1360 g Pork Shoulder into your slow cooker. In a medium bowl, combine the 1.5 cups BBQ Sauce, 1/4 cup Apple Cider Vinegar, 2 tablespoons Brown Sugar, 1 tablespoon Smoked Paprika, 1 teaspoon Salt, and 1/2 teaspoon Pepper. Pour this mixture over the pork shoulder in the slow cooker.
2. 2Cook the pork on low for 8 hours or on high for 4 hours. The pork is done when it is very tender and can be easily pulled apart with two forks. The internal temperature should reach at least 91°C.
3. 3Remove the pork from the slow cooker and place it on a clean cutting board or in a large bowl. Use two forks to shred the pork into bite-sized pieces. Stir the shredded pork with the remaining sauce in the slow cooker until evenly coated.
4. 4In a separate large bowl, combine the 4 cups shredded Cabbage, 1 cup shredded Carrots, 1/2 cup Dairy-Free Mayonnaise, 2 tablespoons Apple Cider Vinegar (for coleslaw), and 1 tablespoon Sugar (for coleslaw). Mix everything together thoroughly until the vegetables are well coated with the dressing.
5. 5Warm the 12 each Slider Buns if desired. To assemble, pile a generous amount of the shredded pulled pork onto the bottom half of each slider bun. Top the pulled pork with a good serving of the prepared coleslaw.
6. 6Place the top half of each slider bun onto the coleslaw. Serve the Egg-Free BBQ Pulled Pork Sliders immediately.

Substitutions

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