PULLED PORK SLIDERS
I had some friends over for BBQ'd pulled pork sandwiches and fresh coleslaw yesterday! It's easy, you can make it in advance and it feeds a bunch!
For the Pork:
- 1 pork shoulder (3-4 pounds)
- 2 cups chicken stock
- 1 cup water
- 1/2 cup STUD SALTOPIA Artisan Infused Sea Salt
- the juice of 2 large oranges
Take all ingredients and place into a crock pot for a minimum of 6 hours until meat starts to "pull" or fall apart.
For the coleslaw:
- 1 head of green cabbage, chopped
- 2 large carrots, shaved
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 red onion, chopped
- Olive oil
- red wine vinegar
- juice of 1 lime
- juice of 2 oranges
- TWISTED SISTAZ SALTOPIA Artisan infused sea salt to taste
Take all chopped veggies and add to a large mixing bowl. Separately, combine your olive oil, vinegar, honey, lime, orange juices and TWISTED SISTAZ to taste. I never like to give exact portions here because it's a matter of how sweet you like the dressing. I like my dressing for this recipe sweet - so I add lots of honey - at least 1/2 cup. But you make like it more traditional with the vinegar taking the lead. It's up to you. Taste the dressing as you mix it and add what you need more of, according to your taste. It won't be bad no matter how you like it! Pour your dressing over the slaw at least 15-20 minutes before serving. This will give the slaw time to absorb the dressing flavors. You can make this dish way in advance and save the dressing for before serving. Serve with rolls and corn bread.