Ingredients:
3lb boneless pork shoulder
2 tbsp Olive Us Garlic Infused Olive Oil
2 tsp kosher salt
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp black pepper
1 medium yellow onion, sliced
1 cup chicken broth
1/3 cup Olive Us Hot Honey Vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
12–16 slider buns
2 cups prepared cabbage slaw
Pickled jalapeños, optional
Hot Honey Glaze:
1/3 cup Olive Us Hot Honey Vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp Olive Us Garlic infused Olive Oil
1/2 tsp smoked paprika
Instructions:
Pat pork dry and rub with Garlic Olive Oil. Combine salt, smoked paprika, chili powder, cumin and black pepper, and rub evenly over pork.
Place sliced onion in the bottom of a slow cooker or Dutch oven and top with pork. Whisk together chicken broth, Hot Honey Vinegar, brown sugar and Dijon mustard and pour around the pork.
Slow Cooker: Cover and cook on LOW for 7 – 8 hours.
Oven: Cover and cook at 325°F for 3½ – 4 hours, until fork-tender.
Transfer pork to a bowl, rest 10 minutes, then shred and discard excess fat.
For the glaze, simmer Hot Honey Vinegar, brown sugar, Dijon, Garlic Olive Oil and smoked paprika over medium-low heat for 3 – 5 minutes, until slightly thickened.
Toss shredded pork with most of the glaze. Toast slider buns and fill with pulled pork and cabbage slaw. Drizzle with remaining glaze and top with pickled jalapeños, if desired.
Make-Ahead Tip:
The pork can be cooked and shredded a day ahead. Refrigerate it in its cooking juices, then reheat gently and toss with the Hot Honey glaze just before serving.