Pulled Pork Sliders

Pulled Pork Sliders
Makes 8-12

These Pulled Pork Sliders are a little Southern meets farm-to-table and work if you’re both slow roasting on your grill, in your oven or an Instant Pot or Slow Cooker. They easily transition into fall and tailgating season and pair exceptionally with a cold beer or chilled glass of red.

1 2-3 lb. pork butt or pork shoulder
¼ BBQ rub of choice
Salt (if rub doesn’t include in ingredient list, check!)
1 cup Hahn Appellation Series Pinot Noir Arroyo Seco
2 cups BBQ sauce of choice
2-3 tablespoons apple cider vinegar
½ head Napa cabbage, thinly sliced
2 avocados diced½ red onion sliced
1 bunch cilantro, roughly chopped 
Juice of a lemon
Extra virgin olive oil 
8-12 slider buns (can also be served full size!)

In a large tinfoil pan and/or oven or grill safe pan add pork. Season well with rub and salt if needed. Add wine to the pan and cover. Cook for 3-3 ½ hours until fork tender. Remove and tent, allow the meat to rest for 15 minutes. When slightly cool, shred with two forks and mix well with BBQ sauce, vinegar and leftover fat and wine from the pan. 

To make topping, toss together cabbage, avocados, red onion, cilantro, lemon juice and enough olive oil and evenly coat. 

To assemble, add meat to base of slider buns and top with cabbage, sandwich and enjoy.