Slow-Cooker Pulled Pork Sliders

Set-it-and-forget-it slow-cooked pork melts into the scrumptious filling for these finger-licking-good mini sandwiches.

Ingredients

• 3 lbs. boneless pork butt
• 1 (6 oz.) can tomato paste
• ½ cup barbecue sauce
• ⅓ cup + 1 Tbs. white vinegar
• 2 Tbs. packed dark brown sugar
• 2 cloves garlic, chopped
• 2¼ tsp. ground cumin
• 2½ tsp. grated lime zest
• 1 ⅛ tsp. salt
• 2 Tbs. oil
• 2 cups packaged 3-color coleslaw mix, from 14-oz. pkg.

Instructions

1. Place pork in 3-qt. slow cooker. Combine tomato paste, barbecue sauce, ⅓ cup vinegar, sugar, garlic, cumin, 2 tsp. zest and 1 tsp. salt; pour over pork. Cover; cook on low cook until very tender, 12 hrs.
2. In bowl, whisk oil and remaining 1 Tbs. vinegar, ½ tsp. zest and ⅛ tsp. salt. Stir in coleslaw, cucumber and cilantro. Transfer pork to plate; cool slightly. Using two forks, shred meat. Skim fat from juices in cooker. Mix pork and ½ cup juices. Reserve remaining juices. Fill rolls with slaw and pork. Serve with remaining juices.