Pulled Pork Sliders
 Pulled Pork Sliders

8 lb Pork Shoulder
Adobo
3 packets Sazon Goya (with coriander & achiote)
Barbeque Sauce (recipe follows)
Cole Slaw (recipe follows)
24 slider buns

Pork:
Mix ¼ cup of Adobo seasoning with 2 packets of Sazon in a small bowl. Take a paring knife and put small slits all over the pork shoulder. Open the slits as best as you can with a finger & pour some seasoning into each one. Rub the rest of the seasoning all over the pork. Place pork in a roasting pan, fat side up. Pour 1 cup of water in the bottom of the pan. Cover and roast in a 325„a oven for 7 to 8 hours. Take pork out of the pan and using 2 forks, shred the pork. Place the shredded pork back in the pan and mix well with the drippings.

Place pork in a large bowl and add the BBQ sauce until well coated.
To assemble sliders, place the pork on the bottom of the bun and top with Cole Slaw.
 

Cider-Vinegar Barbecue Sauce 

1 1/2 cups cider vinegar 
1 cup yellow or brown mustard 
1/2 cup ketchup 
1/3 cup packed brown sugar 
2 garlic cloves, smashed 
1 teaspoon kosher salt 
1 teaspoon cayenne 
1/2 teaspoon freshly ground black pepper

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.

Cole Slaw

1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

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