Ingredients

• 1/4 cup olive oil
• 1/4 cup brown sugar
• 1 tablespoon chile powder
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 3 cloves garlic
• 2 jalapeno peppers, halved
• 1 large onion, quartered
• One 6-pound pork shoulder roast/butt
• One 18-ounce jar spicy barbecue sauce (Head Country makes a spicy one)
• 3 dozen mini buns, for serving
• Crispy fried bacon slices, halved
• Colorful Coleslaw, recipe follows
• Variety of pickles such as regular, pickled red onions and pickled jalapenos
• Whole-grain mustard
• Spicy barbecue sauce
• Hot sauce
• 3 mini sweet peppers (in 2 different colors), thinly sliced
• 2 carrots, shredded
• 1/2 head green cabbage, thinly sliced
• 1/2 head purple cabbage, thinly sliced
• 1/2 cup whole milk
• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 1 teaspoon white vinegar
• 1/4 teaspoon kosher salt
• Couple dashes hot sauce
• 2 cups fresh cilantro leaves

Instructions

1. For the sliders: Preheat the oven to 300 degrees F.
2. In a food processor, combine the olive oil, brown sugar, chile powder, smoked paprika, salt, pepper, cayenne, garlic, jalapenos and onions and blend until a thick paste forms. Rub the paste all over the pork and place in a large Dutch oven skin-side up. Add 1 cup water, cover tightly with a lid and roast until just tender, 4 to 5 hours.
3. Remove the lid and continue cooking until the pork is falling apart and a dark bark has formed, 1 to 2 hours longer. Allow to cool slightly.
4. Remove the pork from the pot and remove and discard the fat. Shred the pork with 2 forks. Remove as much of the fat as possible from the sauce, then transfer the shredded pork back to the sauce. Stir in the spicy barbecue sauce to just coat the meat.
5. For the fixings: Serve on mini buns with a toppings bar including bacon, Colorful Coleslaw, a variety of pickles [regular, pickled red onions and pickled jalapenos], whole-grain mustard, spicy barbecue sauce and hot sauce.
6. Combine the mini sweet peppers, carrots and cabbage in a bowl. In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, salt and hot sauce. Pour over the cabbage mixture and toss to combine. Add the cilantro and mix. Cover and refrigerate for 2 hours.