3 tablespoons apple cider vinegar
1 cup ketchup
¼ cup dark brown
3 tablespoons tomato paste
2 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
2 teaspoon cumin
2 teaspoon coriander
1 tablespoon chili powder
2 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon pepper
2 pounds pork shoulder (or porky butt it's the same thing) cut into large chunks
1 24 pack Hawaiian rolls or any mini buns
spicy slaw:
3 cups cabbage thinly sliced
2 tablespoons crystal hot sauce (or your favorite)
¼ cup mayonnaise
1 teaspoon sugar
1 tablespoon parsley finely chopped
¼ teaspoon salt
¼ teaspoon pepper
In a 6-quart slow cooker, add in apple cider vinegar, ketchup, brown sugar, tomato paste, Worcestershire sauce, mustard, cumin, coriander, chili powder, thyme, salt and pepper. Whisk together, being sure the tomato paste is fully incorporated.
Add in pork, and mix well, coating each peach of pork.
Cook on high for 4½ hours or on low for 8 hours.
Shred with 2 forks, salt to taste if needed.
To make spicy slaw:
In medium sized bowl, add in cabbage, hot sauce, mayonnaise, sugar, parsley, salt and pepper. Mix well.
Toast buns if desired. Add meat topped with slaw to bottom bun. Finish with tops and serve.
Tip: Take your sliders to the next level by adding your favorite cheese. Put cheese on top of meat; place in oven to melt, and then top with slaw!