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Hands-on Time
10 Mins
Total Time
9 Hours 10 Mins
Yield
Makes 4 to 6 servings

How to Make It

Step 1

Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

Step 2

Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.

Step 3

Bake slider buns according to package directions. Split buns. Spoon 1/4 cup barbecued pork and 1/4 cup Lowcountry Slaw onto each bun bottom. Cover with tops of buns, and serve immediately.

Chef's Notes

To make ahead, prepare recipe as directed, and let pork cool completely (about 1 hour), stirring occasionally. Freeze in an airtight container up to 3 months.

We tested with Pepperidge Farm Classic Sliders Mini Buns.

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