BBQ Sliders + Slaw
These BBQ sliders are dripping with tender, seasoned, Coca-Cola® marinated pork and creamy, crunchy slaw. You can't go wrong serving these at your next home-gating gathering!
4 hour, 20 mins
Total cook time
- 1/4 cup packed Signature SELECT™ Brown Sugar
- 2 tablespoons paprika
- 2 tablespoons Signature SELECT™ Dried Minced Onion
- 1 1/2 teaspoons Signature SELECT™ Chili Powder
- 1 1/2 teaspoons Signature SELECT™ Plain Salt
- 1/2 teaspoon Signature SELECT™ Garlic Powder
- 1/2 teaspoon allspice (optional)
- 4 pounds bone-in pork shoulder roast
- 2 cups Coca-Cola®
- 3/4 cup Signature SELECT™ Apple Cider Vinegar
- 1/2 cup sliced green onions
- 24 Signature SELECT™ Dinner Rolls, sliced in half
- 24 Hawaiian Rolls, split in half
- 3 cups slaw
Green Cabbage Slaw
- 1 cup distilled white vinegar
- 1 tablespoon kosher salt, plus more if needed
- 2 teaspoons sugar
- 3/4 teaspoon celery salt
- 1/2 teaspoon Signature SELECT™ Ground Black Pepper
- 1/2 head green cabbage, cored and very thinly sliced
- 1/4 cup Signature SELECT™ Extra Virgin Olive Oil
Step 1 :: BBQ Sliders
In a small bowl mix the paprika, minced onion, chili powder, salt, garlic powder, and allspice. Rub spice mixture over pork and pan-sear in a deep skillet that has a cover to brown and fortify flavors. De-glaze with the vinegar, then add the Coca-Cola and brown sugar, mix to dissolve, turn down heat to low and cover. Place in the oven at 300 degrees and cook for 3-4 hours until the meat is tender or add the mixture to a slow cooker and cook for 12 hours on low, covered.
Remove the pork and place on a cutting board, pull into shreds. Return to the pot or slow cooker to keep warm. Place about 1/4 cup of the pork mixture onto each bun bottom. Add a sprinkle of hot sauce, if desired. Top with slaw and top of the roll and serve.
Strain the liquid and return to the stove, reduce the volume to 50% and add back to the pork so it stay moist.
Step 4 :: Green Cabbage Slaw:
Whisk together the vinegar, salt, sugar, celery salt, pepper, and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage in the dressing until completely coated. Cover the bowl with plastic wrap and refrigerate for up to 1 hour.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary and toss to coat.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.