PULLED PORK SLIDERS

BBQ SAUCE

1 cup ketchup, 1 cup cola, 1/8 cup yellow mustard, 1/2 teaspoon hot sauce, 1/4 cup whiskey, 1/2 tablespoon minced garlic, 1/2 tablespoon pork bouillon, 1/4 cup Worcestershire sauce, 1/8 cup light brown sugar, packed.  Get out a heavy saucepan, add the ketchup to the pan, bring to a simmer, add the cola, using a whisk, stir together for about 2 minutes.  Add the remaining ingredients, bring to a boil, reduce to a simmer and cook until the sauce reduces by 1/3 and thickens.  The consistency should be like gravy.  Remove from the heat and set aside.

PORK SHOULDER

1 (6 lb.) bone-in pork shoulder, 4 (1.6 oz.) packages of dry mesquite marinade, 2 cups white grape juice, 1 cup garlic oil, 1 T. pork bouillon, 1 T. minced garlic, 1 T. lemon pepper, 1 large white onion, chopped, 4 garlic cloves. Wash off the roast.  Polk deep holds every inch or two on all sides of the roast.  Add the dry marinade mix, grape juice, olive oil, bouillon, minced garlic, and lemon pepper, and mix well.  Pour the marinade into a jumbo zip plastic bag.  Dry the meat off with paper towels.  Add the roast to the bag, refrigerator for at least 2 hours, turn the bag every 30 minutes; this step ensures the entire roast is soaked in the marinade.  Get out the crockpot.  Add the roast and 1/2 cup of the marinade, the onions, and garlic to the pot. Turn the temperature to medium and cook until a meat thermometer inserted into the thickest part of the meat reads 190 degrees.  Remove the roast from the pot and shred with a fork.  Reserve 1/8 cup of the liquid around the roast, pour the rest out, add the BBQ sauce to the pot, return the shredded meat into the pot.

COLESLAW

1 pound package classic coleslaw, 2 T. red onions, finely chopped, 1/4 cup mayonnaise, 1/2 tsp. seasoning salt, 1/8 tsp. black pepper,1/8 tsp. Italian salad dressing. Dump everything in a bowl and mix
well.  Taste and adjust salt, pepper, and salad dressing if needed. 

Go to a bakery and purchase an assortment of slider buns.  Cut the buns in half, add the meat dipped in and top with a scoop of coleslaw.

 

 

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