Braised Pulled Pork Sliders with Apple Slaw

Pulled Pork:

• 5 pounds boneless pork butt
• 2 tablespoons Dijon mustard
• 3 tablespoons Miss Brown’s House Seasoning, (recipe below)
• 2 large yellow onions, cut into quarters
• 2 cups chicken broth
• 1 cup apple cider
• Kosher salt and freshly ground black pepper
• 24 pretzel slider buns, buttered and toasted

Apple Slaw:

• 2 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup shredded Tuscan kale
• 2 honeycrisp apples, cut into matchsticks
• 1 1/2 cups mayonnaise
• 1/3 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Miss Brown’s House Seasoning:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Directions

1. Preheat the oven to 300 degrees F.
2. For the pulled pork: Coat the pork shoulder with the Dijon mustard and sprinkle with the House Seasoning. Place the quartered onions in the bottom of a Dutch oven, then set the pork shoulder on top. Pour in the chicken broth and apple cider. Bring to a boil over medium-high heat. Cover, then transfer the Dutch oven to the oven and bake until the pork is tender and falls apart, about 7 hours.
3. For the apple slaw: Combine the green cabbage, red cabbage, carrots, kale and apples in a large bowl. Whisk together the mayonnaise, vinegar, Dijon mustard, salt, and pepper in a small bowl. Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate until ready to serve.
4. Remove the pork from the Dutch oven, reserving the braising liquid in the pan. Bring the braising liquid to a boil, then reduce the liquid by half. Season with salt and pepper.
5. Shred the pork and return it to the braising liquid, tossing to coat. Spoon the pork evenly on the bottoms of the buns. Top with the slaw and bun tops.
6. Miss Brown’s House Seasoning: Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.