Ingredients:
2 cups cooled pulled pork, warmed
1 cup barbecue sauce
1 tsp canned chipotle chile in adobo sauce, minced
3/4 cup purple cabbage, shredded
3/4 cup green cabbage, shredded
1/2 cup carrot, shredded
1 Tbsp parsley, chopped
2 1/2 Tbsp ranch dressing
Pinch of kosher salt
Pinch of freshly ground black pepper
12 slider buns, split
In a small saucepan, combine the pork, barbecue sauce and chipotle chile. Bring to a simmer; keep warm. In a large bowl, combine both cabbages, carrot, parsley and ranch dressing. Season with salt and pepper.
To serve, divide and portion the pork mixture and coleslaw over the slider bottoms. Cover with the bun tops; serve.
Makes 16 sliders, or 8 servings.
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