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Recipe info
Category: Main Dishes/Pork
Rating: 4.00
Contributor: Southern Boy Dishes
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Pulled Pork Sliders with Ranch Coleslaw
Prep Time: 45 minutes

Cook Time: 8 hours

Total Time: 8 hours, 45 minutes
Yield: 12 sliders
For the pork:
1/4 cup minced garlic
1/4 cup minced scallion
1 teaspoon dried thyme
1 teaspoon dried basil
1 jalapeno pepper, seeded and minced
1 tablespoon salt
1 tablespoon black pepper
1 5 pound Boston butt roast
Dizzy Dust (or your favorite dry rub)
For the barbecue sauce:
1 1/2 cups ketchup
1/2 cup apple cider vinegar
1/2 cup honey
2 bay leaves, crushed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 1/2 teaspoons black pepper
2 teaspoons liquid smoke
Tabasco sauce to taste
For the ranch dressing:
1/2 cup mayonnaise
3/4 cup buttermilk
3/4 cup sour cream
1 tablespoon lemon juice
1 tablespoon white wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced flat leaf parsley
1 tablespoon minced chives
1 tablespoon minced scallion, green part only
1 clove garlic, minced
For the coleslaw:
6 cups shredded cabbage
2 cups shredded red cabbage
2 cups shredded carrot
1/2 Vidalia onions, thinly sliced
Ranch dressing to taste
For the sliders:
12 dinner rolls
Pulled pork
Barbecue sauce
Coleslaw


For the pork:
1. Combine garlic, scallion, thyme, basil, jalapeno pepper, salt, and black pepper.
2. With a paring knife, cut 10 to 12 one inch slits in pork. Insert seasoning into pockets in equal amounts.
3. Season outside of roast with dry rub.
4. Pork can be cooked in a smoker, slow cooker, or the oven. It should be cooked at approximately 275 degrees until the internal temperature registers to 195 degrees. If cooking in a smoker, cooking time will be approximately 10 to 12 hours. If cooking in a slow cooker, cooking time will be approximately 8 hours on low setting.
5. Shred pork with two forks.
For the barbecue sauce:
Mix all ingredients and refrigerate for 2 hours.
For the ranch dressing:
1. Whisk together mayonnaise, buttermilk, sour cream, lemon juice, vinegar, and Worcestershire sauce.
2. Add salt, pepper, parsley, chives, scallion, and garlic. Mix well and refrigerate until needed.
For the coleslaw:
Combine cabbage, red cabbage, carrots, and onion. Add ranch dressing to taste. Mix well and set aside.
To assemble:
1. Slice dinner rolls. Top bottom part of roll with pulled pork.
2. Spoon barbecue sauce over meat.
3. Top meat with coleslaw.

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