- Mixture of shredded red cabbage, carrot, white cabbage, red onion
- 3 tbsp mayonnaise
- 2 tbsp Blue Dragon sesame oil
- 2 tbsp Blue Dragon soy sauce
- 1 tbsp Blue Dragon rice vinegar
- 1 tsp mustard
- Slider Buns
- Blue Dragon Sweet Chilli
- Chopped Scallions to garnish
Instructions:
Into a slow cooker, add the pork shoulder and the mixture of the asian sauce mixed together - Blue Dragon hoisin, soy, 5 spice, honey, garlic and ginger. Make sure the pork is well coated.
Place on a LOW setting for 8+ hours until the pork is tender and breaks away easily with a fork.
Using two forks, shred the pork in the slow cooker and mix with all of the juices in the pot. If there is excess fat on the top after cooking you can skim off with a ladle.
To make the asian coleslaw: combine the shredded/grated vegetables with the mayonnaise, Blue Dragon soy, Blue Dragon sesame oil, mustard and Blue Dragon vinegar.
Build the sliders with a spread of Blue Dragon sweet chilli sauce on the base of the slider, the pulled pork mix next and topped with some slaw. Top with some chopped scallions and enjoy!
