Ingredients

• 3 ounces pork shoulder
• 2 ounces orange juice
• Juice of 1/2 lemon
• 3 cloves garlic
• 1/2 ounce barbecue sauce
• 1 slider bun
• 2 teaspoons unsalted butter
• 2 fresh basil leaves
• 1/2 ounce green cabbage, sliced thin
• 2 teaspoons white vinegar
• 1/2 teaspoon sugar
• Kosher salt

Instructions

1. For the pulled pork slider: Marinate the pork in the orange juice, lemon juice and garlic in a baking dish in the refrigerator overnight.
2. Preheat the oven to 280 degrees F. Remove the pork from the marinade, transfer to a baking dish and cover with foil. Roast until tender and falling apart, about 4 hours. Let cool until cool enough to handle. Shred the meat with 2 forks.
3. Heat the shredded pork with the barbecue sauce in a saucepan over low heat until warmed through.
4. For the green cabbage slaw: Toss the cabbage with the vinegar, sugar and salt in a medium bowl. Let sit for 20 minutes in the refrigerator.
5. Toast the bun with the butter. Make a sandwich with the bun, pulled pork mixture, green cabbage slaw and basil.