Barbeque Pulled Pork:
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 16oz bottle barbecue sauce
- 12 King’s Hawaiian Sweet Hawaiian Rolls, halved and toasted
- 1 cups napa cabbage, finely chopped
- 1/2 cup red cabbage, finely chopped
- 1/2 cup carrots, shredded
- 1 Tbsp rice wine vinegar
- Place the onions and garlic in an even layer in the slow cooker. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Use paper towels to pat the pork dry with. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Pour 1 cup (about half of the bottle) of the barbeque sauce on top of the pork, cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the remaining barbecue sauce, and mix to combine. Taste and season with salt as needed.
- For the slaw: In a medium bowl, mix the napa cabbage, red cabbage, and carrots together with the rice wine vinegar. Refrigerate.
- For the sliders: Top the bottom buns with the pulled pork, slaw, and the tops of the buns. Enjoy!