Pulled Pork Sliders with BBQ Aioli Slaw

1.

Place dressing ingredients in a bowl and stir to combine.  Add to slaw ingredients and mix well.

2.

Preheat oven 150ºC.

3.

Whisk BBQ sauce and cider together in a bowl until combined.

4.

Place pork shoulder in oven proof roasting pan. Pour BBQ sauce and cider over pork and cover with foil and place on middle rack of oven.

5.

Slow cook pork for 3 ½ hours. Check half way through cooking, and if sauce is reducing too much, add a cup of water.

6.

Remove pan from oven and place pork on plate, reserving pan juices for later.  Pan juices will have reduced to a sticky sauce.

7.

Shred the meat with a fork and then stir shredded meat through reserved pan juices.

8.

Divide shredded pork and BBQ aioli slaw onto toasted buns and serve warm.