BBQ Pulled Pork Sliders
Whether served on waffles or rolls, slow-cooked pork in barbecue sauce with coleslaw is a winning combo! 1 1 Tbs. tsp. coarsely kosher salt ground pepper 1 tsp. granulated garlic 1 tsp. granulated onion 1 tsp. mustard powder 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper 3-3 1/2 lbs. boneless pork shoulder 2 Tbs. oil 1 large onion, diced 4 cloves garlic, smashed, peeled 1/4 cup tomato paste 1/2 cup apple cider vinegar 2 cups chicken broth or stock 6 frozen Belgian waffles, heated, cut into quarters or 12 dinner rolls 1 cup storebought barbecue sauce 1 cup storebought coleslaw
Mix salt, pepper, granulated garlic and onion, mustard powder, cumin and cayenne. Rub pork with seasoning mixture; let sit at room temperature 1 hour.
Preheat oven to 300°F. Set 6-qt. Dutch oven over medium-high heat; add oil. When hot, carefully brown pork on each side, 5-6 minutes total. Transfer to plate; set aside. Add onion, garlic, and tomato paste to pot; cook, stirring constantly, 1 minute. Stir in vinegar, then broth and bring to simmer. Remove from heat; return pork to pot. Cover; transfer to oven. Cook until meat is tender and starts to fall apart, about 3 hours, turning pork over every hour.
When pork is done, carefully transfer to cutting board. Skim and discard fat from juices in pot. Shred pork with 2 forks; return to pot.
Assemble sliders: Spread waffles or cut side of rolls with barbecue sauce. Add a mound of pulled pork to half of waffles or roll bottoms; top with a spoonful of slaw. Top with waffles or roll tops; skewer with long toothpick to hold in place. Servings: 12. Cals.: 381. Protein: 21 g. Fat: 20 g. (6 g. saturated). Chol.: 88 mg. Carbs.: 28 g. Sodium: 1,136 mg. Fiber: 2 g. Sugar: 14 g. Kitchen time: 30 minutes. Total time: 3 hours, 30 minutes.