Slow-Cooker Pulled Pork Sliders with Coleslaw

adapted from Bill Noonan’s recipe and various other sources by Richard and Marilyn Lonergan
preparation time: overall at least 10 hours
serves 30 generously at a cocktail party, or 8 to 10 as a meal

 1 boneless pork shoulder, 4 to 5 pounds
1 teaspoon salt
1 teaspoon sugar
pepper to taste
1¼ cup white or cider vinegar
1 cup barbecue sauce
½ teaspoon crushed red pepper (if desired)

Put pork in slow cooker.  Sprinkle salt and pepper over pork shoulder and add vinegar.  Cover and cook on low 9 to 12 hours.  Remove meat from pot and shred, removing all fat.  Strain liquid, discard excess fat, and keep approximately 1½ cups of the liquid.

Add remaining ingredients to the liquid.  Mix with shredded meat and return to slow cooker.  Cover and cook on low for 1 to 2 hours longer.

 
Coleslaw
two packages shredded cabbage (about 4 or 5 cups each)
2 medium carrots, grated (or one package of Trader Joe’s shredded carrots)
2 green onions, thinly sliced
1 tablespoon sugar
½ cup mayonnaise
½ cup cider vinegar or white balsamic vinegar
1 teaspoon celery seed
Mix cabbage, carrots and green onions in a very large bowl.

Whisk remaining ingredients for dressing in separate bowl. Taste dressing and adjust for sugar if desired.  Toss slaw and dressing together. For more flavor, refrigerate for 1 to 2 hours.

Assemble sliders with pulled pork and coleslaw on small buns (Parker rolls or Hawaiian rolls).