BBQ Pulled Pork Sliders with Pineapple Slaw

Ingredients

• Bread: 8 Gold Medal Bakery Dinner Rolls, halved
• Pulled Pork:
  • 1.5 lbs pork shoulder or pork butt
  • 1 cup BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
• Pineapple Slaw:
  • 1 cup shredded cabbage
  • 1/2 cup fresh pineapple, diced
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
• Toppings:
  • Pickled jalapeños (optional)
  • Fresh cilantro leaves

Instructions

1. Preheat your oven to 300°F (150°C).
2. Rub the pork shoulder with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
3. Place the pork in a roasting pan, cover with foil, and roast for 3-4 hours, or until the meat is tender and easily shredded.
4. Once cooked, shred the pork using two forks and mix with BBQ sauce.
5. In a bowl, combine shredded cabbage, diced pineapple, and red onion.
6. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, salt, and pepper.
7. Pour the dressing over the slaw and toss to combine.
8. Slice the Gold Medal Bakery dinner rolls in half.
9. Place a generous amount of pulled pork on the bottom half of each roll.
10. Top with a spoonful of pineapple slaw.
11. Add pickled jalapeños and fresh cilantro leaves if desired.
12. Place the top half of the roll on each slider.
13. Serve the sliders warm, perfect for a party or casual gathering.

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