Pork Sliders with Memphis-Style BBQ Sauce & Slaw
Apple Cider Vinegar
Lime for Juice
Chipotle in Adobo Sauce
Tri-color Slaw Mix
Mini Brioche Buns
Preheat oven to 425. Place pork shoulder in a dutch oven or heavy bottom, oven-safe pot. Season liberally with black pepper (as desired) and cumin. Use less black pepper if you prefer less spicy.
Place pork shoulder in oven, uncovered, to begin roasting. The high heat will begin to brown the shoulder. After 20 minutes, reduce heat to 350. Continue to roast uncovered until the internal temperature reaches 190 degrees, approximately 4 hours.
While shoulder is roasting, make sauce and slaw. For sauce: add ketchup, molasses, brown sugar, cider vinegar, Worchestershire, paprika, chili powder and onion powder to a saucepan over medium heat. Bring to a simmer and stir until slightly thick, approximately 10 minutes. Turn off heat and set aside.
For slaw: Mince chipotle in adobo sauce. In a small bowl whisk together juice from limes, sugar, salt, and 4 tsp of the chopped chipotle in adobo sauce (save any leftover chopped chipotle pepper or sauce for use in an omelette tomorrow or add to your favorite salsa for a smoky, spicy kick!). Mince garlic and shred rainbow carrots (use the large side of a cheese grater). In a large bowl, place shredded carrots, shredded cabbage, and minced garlic. Coat with chipotle-lime mixture and toss to incorporate.
Once pork is cooked, remove from oven and allow to slightly cool. Then, using two forks, shred pork shoulder.
To arrange sliders, load a heaping spoonful of pulled pork onto a brioche bun and add a generous spoon of BBQ sauce. Top with a pinch of slaw. Serve with extra sauce on the side for dipping.