These pulled pork sliders were amazing! The recipe follows:
8 lb Pork Butt rubbed down with salt and pepper. Slice two medium sized Spanish onions, place the slices from one on the bottom of the crock pot, place the meat on top, and the other onion over the top of the meat. Fill the crock pot up 2/3 of the way with a mixture of chicken stock and water. Set on low for 8-10 hours or until large fat chunks have melted down. Drain the liquid, shred the pork, and keep on warm or low setting.
In a separate saucepan, saute some onion and jalapeno until softened. Add in:
1 can of whole peeled tomatoes, seeded
1 garlic clove, minced
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tablespoon Worcestershire sauce
Cook down until thickened and the flavors come together into a tangy BBQ sauce. Mix into the pork.
1 head cabbage, shredded
3/4 cups mayo
2 tablespoons sour cream
2 tablespoons grated onion
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon white pepper
2 teaspoons celery salt
S & P
Combine all ingedients in a bowl and chill until ready to serve. Once ready, toast the buns, layer some pork, and top with the slaw.