Roast Pork Sliders

Difficulty:  Easy-Medium

Prep Time:  45 minutes

Cook Time: 8 hours 30 minutes 

Servings: 8

Ingredients: 

2 tablespoons olive oil

Pork Shoulder (pork butt)

2 large onions

4 stalks of celery

4 cups plain chicken stock (pork or vegetable stock may also be used)

2 c. Apple Cider Vinegar

1/2 c. tomato paste

1 tbsp red pepper flakes

6 tbsp honey (may be replaced with 2 c. brown sugar)

1/2 c. mayonnaise

1/2 c. heavy cream

juice of 1 medium lemon

zest of 1 medium lemon

1 head of Napa cabbage

1/2 head purple cabbage

1 medium carrot

1 carrot

slider buns

mouf pork seasoning

This recipe requires a lot of cook time, but it's totally worth it!

Preheat oven to 250­° F

For the pork:

Place pork on a platter and rub half of the olive oil in. Season generously with mouf pork seasoning. Flip the shoulder over and do the same on the other side. Be sure to coat the entire shoulder.

Slice onions and celery to create a bed for the pork to sit on in the roasting pan. Add boiling stock to the bottom of the pan. The stock should cover the onions and celery, but not the pork. The size of your roasting pan will determine how much stock you'll need.

Cover pan tightly with aluminum foil, and place the pan in the preheated oven taking care not to burn yourself with the hot stock in the pan.

Bake at 250° for 8 hours.

The slaw can be made at any time during the cooking process, but I would recommend preparing it immediately after putting the pork into the oven so the slaw has a chance to rest. Slaw can be made up to 24 hours in advance.

For the slaw:

Slice cabbages into thin ribbons and grate carrot. Add lemon zest and juice to the mixture and toss by hand to integrate lemon juice.

In a separate bowl thoroughly mix mayonnaise, cream, 1/2 cup apple cider vinegar, and two tablespoons of honey. After fully mixed, add dressing to slaw veggies.

For the sauce:

In a bowl combine 1 tablespoon mouf pork seasoning, 1 tablespoon red pepper flakes, 1 1/2 cups apple cider vinegar, 1/2 cup tomato paste, and 4 tablespoons of honey. Wisk together until fully incorporated and set aside.

To finish:

Remove pork from oven and pull pork from the roasting pan. Place pork on a large cutting board or platter. Cover pork tightly with foil and allow to rest 30 minutes to 1 hour.

After pork is rested, cut slices from pork then chop with onion and celery from roasting pan. Add the pork and veggies to a bowl and add as much or as little sauce as you desire.

Slice slider buns and toast the inside in a pan over medium heat. This will add texture and help to keep your buns from getting soggy.

Place equal parts pork and slaw to your toasted buns. 

Enjoy!