• Prep Time: 15 minutes

• Cook Time: 6-8 hours (slow cooker)

• Servings: 12 sliders

• Temperature: Low heat setting (200°F/93°C) for slow cooking

Ingredients:

• Boneless pork butt or shoulder: 5 pounds (2.27 kg)

• Pineapple juice: 12 ounces (355 ml)

• Paprika: 1 tablespoon (15 g)

• Ground cumin: 1 tablespoon (15 g)

• Chili powder: 2 teaspoons (10 g)

• Salt: 2 teaspoons (10 g)

• Garlic powder: 1 teaspoon (5 g)

• Slider buns (Hawaiian rolls recommended): 12 (12)

• Sliced dill pickles: 1 jar (12)

• Cherry De-Lite BBQ sauce: 1-2 cups (240-480 ml)

• Shredded coleslaw mix: 2 1/2 cups (590 ml)

• Mayonnaise: 3-4 tablespoons (45-60 ml)

• Apple cider vinegar: 1 tablespoon (15 ml)

• Sugar: 1 teaspoon (5 g)

• Salt and pepper (to taste): To taste

• Apple cider vinegar (for sauce): 2 cups (480 ml)

• Dark brown sugar: 2 tablespoons (25 g)

• Ketchup: 1 tablespoon (15 ml)

• Red pepper flakes: 1 teaspoon (5 g)

• Cayenne pepper: Pinch (to taste)

Equipment needed:

• Slow cooker (6-8 quart capacity)

• Large mixing bowl

• Two forks (for shredding)

• Measuring cups and spoons

• Knife and cutting board

• Spatula or spoon for mixing

• Serving platter or cutting board

Instructions:

1. Prepare the coleslaw: In a large bowl, combine the shredded coleslaw mix, mayonnaise, apple cider vinegar, sugar, and salt and pepper. Mix until fully incorporated. Cover and refrigerate until ready to use.

2. Prepare the pork: Remove the pork from its packaging and pat it dry with paper towels. If there is a thick fat cap, trim it off with a sharp knife.

3. Make the dry rub: In a small bowl, combine the paprika, cumin, chili powder, salt, garlic powder, and any additional spices. Mix well.

4. Apply the rub: Rub the spice mixture all over the pork shoulder, ensuring it is evenly coated.

5. Cook the pork: Place the seasoned pork in the slow cooker. Pour the pineapple juice over the meat. Cover and cook on the low heat setting for 6-8 hours, or on high for 5-6 hours, until the internal temperature reaches 200°F (93°C) and the meat easily pulls apart with two forks.

6. Shred the pork: Carefully remove the pork from the slow cooker and place it on a large dish or foil pan. Use two forks to shred the meat into manageable, tender chunks, discarding any large pieces of fat.

7. Mix with sauce: Add the Cherry De-Lite BBQ sauce and a few spoonfuls of the cooking juices from the slow cooker to the shredded pork. Mix well to combine.

8. Assemble the sliders: Lay the toasted bottom buns on a serving platter. Top each with a generous amount of the pulled pork mixture. Drizzle with additional Cherry De-Lite BBQ sauce. Add a spoonful of the prepared coleslaw and a couple of dill pickles on top. For a New York-style twist, consider adding a small amount of sautéed onions or a slice of Swiss cheese.

9. Finish and serve: Place the top bun on each slider. For appetizers, secure with a decorative toothpick. Serve immediately while hot.