Pulled Pork Sliders

Topped with a fresh tangy slaw for the perfect crunch!

Directions:

In a medium pan over medium-high heat, combine ketchup, water, steak seasoning, vinegar, brown sugar, pepper, onion powder, garlic powder, mustard, lemon juice and Worcestershire. Whisk until combined. Simmer barbeque sauce for 15 minutes. Set aside.
Turn slow cooker on low. Add pork, cover with 1 cup of sauce. Cook on low for 8 hours or until tender. Drain pork and shred. Add remaining barbeque sauce and toss. Reserve.
In a large mixing bowl, add green and red cabbage, carrot, onion, lime zest, lime juice, olive oil, salt and pepper to taste. Toss to combine. Reserve.
Slice Hawaiian rolls in half. Fill with desired amount of pork and slaw.

TIP: For a crunchier bite, toast the rolls. Double up on the barbeque sauce for another use. It freezes great!

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

2 cups Burman's Ketchup

1 cup water

2 teaspoons Stonemill Steak Seasoning

½ cup Tuscan Garden White Vinegar

3 tablespoons Baker's Corner Brown Sugar

2 teaspoons Stonemill Ground Black Pepper, plus additional to taste

2 teaspoons Stonemill Onion Powder

2 teaspoons Stonemill Garlic Powder

1 tablespoon Burman's Dijon Mustard

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

3-pound Half Pork Loin, trimmed and cut in half

¼ head of green cabbage, shredded

¼ head of red cabbage, shredded

½ cup shredded carrot

¼ yellow onion, sliced

1 lime, zested and juiced

1 tablespoon Carlini Extra Virgin Olive Oil

Stonemill Iodized Salt, to taste

10 L'oven Fresh Hawaiian Sweet Rolls

Prep Time:
15 minutes

Cook Time:
8 hours, 15 minutes

Total Time:
8 hours, 30 minutes

Servings:
10