Pulled Pork Sliders
Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce
Two 13.75 oz. cans of quartered artichoke hearts in brine, drained
1 4 oz. can diced green chilis, drained
1 cup shredded cheese of your choice (Brie’s favorites are pepper jack and sharp cheddar)
1 cup mayonnaise
1 cup sour cream
1/2 teaspoon garlic powder
1/4 to 1/2 cup of Elda’s Kitchen Jala-Hot Cooking and Grilling Sauce
1 1/2 to 2 cups strained drippings from slow cooker
1/2 bottle Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce
1/4 cup chopped red onion
1/4 cup rice wine vinegar
1 8 oz can crushed pineapple
1 bag shredded cabbage with carrots
2 tablespoons Elda’s Kitchen Honey Ginger & Soy Cooking & Grilling Sauce
1/8 teaspoon salt
1 to 2 packages sweet Hawaiian rolls or slider buns, cut in half
In a small bowl, mix together crushed pineapple, onion, garlic, salt, pepper and one bottle of Elda’s Kitchen Honey Ginger & Soy Sauce. Place the pork shoulder in a slow cooker. Pour the mixed sauce on top of the pork. Cover. Cook for 6 hours on low setting or until cooked through and tender. Remove the pork from the slow cooker and shred. Strain the fat from the drippings.
Pour measured drippings into a large frying pan. Add 1/2 bottle of Elda’s Kitchen Honey Ginger & Soy Sauce. Stir on high until mixture reduces to a thick sauce. Remove from heat. Add shredded pork to the sauce. Mix well.
To make the coleslaw dressing, add red onion, pineapple, rice wine vinegar, salt and 2 tablespoons Elda’s Kitchen Honey Ginger & Soy Sauce to a large bowl and stir well. Add cabbage and coat the cabbage with the dressing.
Place bottom half of bun on a serving plate. Add the pork, coleslaw and the top of the bun. Enjoy!