Ingredients
3 cloves garlic, chopped
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. ground cumin
kosher salt
1 1/2 lb. boneless pork shoulder
1/2 head green cabbage, finely shredded
2 kirby cucumbers, thinly sliced
1 carrot, finely shredded
1/2 c. mayonnaise
2 tbsp. white vinegar
1/2 tsp. celery seed
1 tbsp. sugar
2 tbsp. chopped dill
12 potato slider rolls
Barbecue sauce, for serving
Preparation
Step 1Preheat grill on medium-high. In the bowl of a food processor add garlic, onion powder, paprika, ground cumin and 2 tablespoons salt. Pulse until garlic is well blended and smooth. Place pork shoulder on a rimmed sheet pan and massage rub all over.Step 2Place pork on grill and cook until internal temperature is 185 to 195°, rotating to char all sides; 23 to 25 minutes. Transfer to a clean plate and cover with foil; let meat rest for 10 minutes.Step 3Make coleslaw: Meanwhile, in a large mixing bowl toss together cabbage, cucumbers, carrots, mayonnaise, vinegar, celery seed, sugar and dill. Keep in fridge until ready to serve.Step 4Slice pork thinly against the grain. Fill slider rolls with pork slices, coleslaw and barbecue sauce.
