#HotSummerEats: Southern Gold Sliders #sponsor

Ingredients

Southern Gold Pork

3 to 4 pound boneless pork roast
4 cloves garlic
olive oil
12 ounces barbeque sauce (I used Voodoo Chef's Southern Gold)
1/2 C water
pretzel buns for serving

Garlic Goodness Slaw

2 C shredded cabbage
1 T hot sauce (I used Intensity Academy's Garlic Goodness)
1 T vinegar
1 T mayo

Procedure

Southern Gold Pork

Heat olive oil in a Dutch oven. Quickly brown garlic cloves in hot olive oil. Brown the pork roast completely for approximately 1 to 2 minutes on each side. Add in the barbeque sauce and water.

Bring to a boil then reduce to a simmer. Cover and simmer for 3 to 4 hours. By that point, you should have just a little bit of liquid left in the pot. Remove from the heat. Then, using two forks, shred the pork. It will absorb most of the liquid. Return the pot to the heat and cook until the liquid is completely absorbed. You can cook until your preferred crispness.

Garlic Goodness Slaw

Combine all ingredients in a medium mixing bowl. Let stand for at least 10 minutes.

To Serve

Slice open your buns. Spoon in the pork and top with slaw.

Thanks, Voodoo Chef and Intensity Academy* - two of our #HotSummerEats sponsors - for ingredients used in this recipe. Find Voodoo Chef on the web, on twitter, and on facebook. Intensity Academy: on the web, on facebook, on twitter, on instagram, and on pinterest.

*Full Disclosure: I received products from Voodoo Chef and Intensity Academy for participating in #HotSummerEats. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

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