Preheat oven to 300°F. Season pork pieces with salt and pepper. In a large pan over medium high heat, add oil and sear pork on all sides.
Coat pork with BBQ sauce and add to a hotel pan. Add stock and cover tightly with aluminum foil. Bake for 2 hours or until the pork is tender and easily shreds. Shred pork and hold for service.
Toast slider buns and add 2.5 oz of pulled pork per slider. Drizzle with BBQ sauce and add 2 tablespoons of slaw per slider.
Ingredients
3 lbs. pork shoulder, trimmed and cut into 3 in. cubes
2 tbsp. oil, vegetable
1 tbsp. Kosher salt
1 1/2 tsp. McCormick Culinary® Black Pepper, Shaker Grind
1/2 cup Cattlemens® Hawaiian Tangy Sweet BBQ Sauce
1 1/4 lb. pork, pulled
1 cup Rainbow Broccoli Slaw, (see recipe below)
1/2 cup Cattlemens® Hawaiian Tangy Sweet BBQ Sauce
8 ea. roll(s), slider
Rainbow Broccoli Slaw
Directions
Combine mayo, vinegar, lime juice, Dijon mustard, sugar, salt and pepper in a bowl and whisk to combine. Add remaining ingredients and allow to marinate 30 minutes before serving.
Ingredients
2 cups broccoli slaw
1/2 ea. pepper(s), red bell, julienned
2 ea. onion(s), green, sliced on bias
2 tbsp. cilantro, fresh, chopped
1/3 cup fresh or frozen mango, small dice
3 tbsp. mayonnaise
1 tbsp vinegar, apple cider
1 tbsp. lime juice
1 tsp. French’s® Dijon Mustard
1 tbsp. sugar
1/4 tsp. Kosher salt
1/8 tsp. McCormick Culinary® Black Pepper, Shaker Grind
