pulled pork sliders

INGREDIENTS:

• 4-6 pound pork butt or pork shoulder

• 1 ½ Tbsp. all-purpose barbeque seasoning

• ½ head red cabbage, thinly sliced

• ½ head green cabbage, thinly sliced

• 3 carrots, shredded

• ¼ cup extra virgin olive oil

• 3 Tbsp. apple cider vinegar

• ½ tsp. celery salt

• ½ tsp. sea salt

• ½ tsp. black pepper

• 1 package Dave’s Killer Bread Rock ‘N’ Rolls®

• 4 Tbsp. barbeque sauce

Directions:

1. Prepare grill, such as a Big Green Egg or similar smoker. Alternatively, preheat oven to 225 F.

2. Prepare pork shoulder: trim excess outer fat from pork shoulder. Sprinkle all sides with all-purpose barbeque seasoning.

3. Add pork shoulder to preheated 225 F smoker or oven. Smoke for roughly 2 hours per pound of pork shoulder.

4. Halfway through (when internal temperature reaches 165 F), wrap pork shoulder in foil and return to smoker or oven.

5. When pork shoulder reaches an internal temperature of 205 F, remove from smoker. Let rest for 30-60 minutes in a sealed container, such as a Dutch oven with lid.

6. While pork rests, prepare slaw: add sliced green and red cabbage to a large bowl. Add carrots, olive oil, apple cider vinegar, celery salt, sea salt, and black pepper. Toss to combine.

7. Pull pork with two forks. Drizzle with one tablespoon of barbeque sauce, if desired.

8. Prepare sliders: slice Dave’s Killer Bread Rock ‘N’ Rolls® in half. Add pulled pork to bottom halves of rolls and top with a drizzle of barbeque sauce. Top with slaw and remaining top halves of rolls. Slice and enjoy immediately!