1) Rinse and dry your pork butt or shoulder.
2) In a small bowl, add 2 tablespoons brown sugar, 1 ½ tablespoon chili powder, 1 ½ tablespoon salt, 1 teaspoon of cumin, ½ teaspoon of paprika, ¼ teaspoon cinnamon, and stir together.
3) Rub spice mixture on all sides of your pork until it is evenly coated with rub.
4) Slice 1 ½ onions into thin strips and place in an instant pot with 6 whole garlic cloves to make a bottom layer for the pork to sit on. Add in pork, 1 ½ cups of water, and 2 packets of LonoLife Beef Bone Broth.
5) Pressure cook for 1 ½ hours or slow cook pork for 6 - 8 hours.
6) Take the pork out of the instant pot either straining the remaining liquid or simply picking the pork pieces out with tongs.
7) Place pork in a large bowl then stir in ¾ cups barbecue sauce and salt and pepper to taste until all the pork is evenly coated.
8) For the coleslaw, cut 1/2 medium green cabbage and ½ small purple cabbage into thinly sliced stripes. Then shred 3 carrots and add to a large bowl.
9) In a small bowl, combine ¾ cup mayo, 2 tablespoons apple cider vinegar, and 1 tablespoon Dijon mustard. Then pour in the cabbage mixture and combine until evenly coated. Add salt and pepper to taste.
10) Cut the skin off the pineapple and slice into 9 ½ inch thick horizontal disc. Optional: char pineapple discs.
11) Toast Hawaiian rolls for about 5 minutes in the oven.
12) Layer on pulled pork, coleslaw, and pineapple to make your sliders and enjoy!
Recipe by: Olivia H.