By Sasha Gordanier
Preheat the oven to 375°F (190°C) or prepare a pressure cooker.
Season the pork shoulder with salt and pepper. Place it in a roasting pan or pressure cooker with olive oil.
Roast in the oven for 45 minutes or pressure cook according to the manufacturer's instructions until the pork is tender.
Once cooked, shred the pork using two forks and mix with BBQ sauce.
Thinly slice the red cabbage and grate the carrot.
In a medium bowl, mix the sliced cabbage, grated carrot, apple cider vinegar, and Greek yogurt or mayo. Season with salt and pepper to taste. Toss until well combined to create the slaw.
Slice the mini slider buns in half. Toast them lightly in the oven or on a skillet if desired.
Assemble the sliders by placing a portion of pulled pork on the bottom half of each bun, followed by a spoonful of cabbage slaw. Add pickles if using.
Top each with the other half of the bun and serve immediately.
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This Main Course Sandwiches American recipe is ready in 1 hour and features Pork shoulder, BBQ sauce, Mini slider buns and other delicious ingredients. Contains 350 calories total.
Preheat the oven to 375°F (190°C) or prepare a pressure cooker.
Season the pork shoulder with salt and pepper. Place it in a roasting pan or pressure cooker with olive oil.
Roast in the oven for 45 minutes or pressure cook according to the manufacturer's instructions until the pork is tender.
Once cooked, shred the pork using two forks and mix with BBQ sauce.
Thinly slice the red cabbage and grate the carrot.
In a medium bowl, mix the sliced cabbage, grated carrot, apple cider vinegar, and Greek yogurt or mayo. Season with salt and pepper to taste. Toss until well combined to create the slaw.
Slice the mini slider buns in half. Toast them lightly in the oven or on a skillet if desired.
Assemble the sliders by placing a portion of pulled pork on the bottom half of each bun, followed by a spoonful of cabbage slaw. Add pickles if using.
Top each with the other half of the bun and serve immediately.
Calories per Serving: 350
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