1 - to 2-1/2 pound boneless pork shoulder roast
1 cup finely chopped onion
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup catsup
1/3 cup packed brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon-style mustard
1 Tablespoon Sriracha hot chili sauce
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
1 bag tri-color coleslaw mix
1/2 cup white wine vinegar
2 teaspoons granulated sugar
1 cucumber, cut into matchsticks
12 slider buns or small round dinner rolls, split
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2 or 4 quart slow cooker. In the cooker, place meat, onion and broth. Cover and cook on low heat setting for 9 - 10 hours or on high heat setting for 4-1/2 to 5 hours.
Meanwhile, for barbeque sauce, in a medium saucepan, combine balsamic vinegar, catsup, brown sugar, honey, Worcestershire sauce, mustard, Sriracha, garlic, black pepper and salt. Brint to boil; reduce heat. Simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally.
In a bowl, combine coleslaw, cilantro, white vinegar and sugar. Toss and refrigerate for at least 3 hours or overnight.
When meat is cooked, transfer to a cutting board and use two forks to pull meat apart into shreds, discarding any fat. Strain onion mixture, discarding liquid. Return shredded meat and onion to the slow cooker. Stir in barbeque sauce. Cover and cook for one hour on low heat setting. To serve, spoon meat mixture onto slider bottoms. Top with coleslaw and cucumbers. Cover with bun tops.