2 kg pork shoulder, fat and skin removed – bone out
6 buns, split and toasted
Preheat oven 160°C (140°C fan forced).
To make slaw dressing, place mayonnaise and 1 tablespoon of McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce in a large bowl and stir to combine. Add slaw ingredients and mix well. Refrigerate.
Mix remaining McCormick Grill Mates Brown Sugar Bourbon BBQ Sauce and cider together in a bowl until combined. Place pork shoulder in an oven proof roasting pan. Pour BBQ sauce mixture over pork, cover tightly with foil and place on middle rack of oven.
Cook pork for 3 ½ hours, or until meat is very tender, checking every hour to make sure that the sauce doesn’t fully evaporate (if necessary, add an extra cup of water to the pan).
Remove from oven, transfer pork to plate, cover and set aside, reserving pan juices for later. Pan juices will have reduced to a sticky sauce. Using 2 forks shred pork and stir meat through reserved pan juices. Divide shredded pork and BBQ slaw between toasted buns and serve warm.
Stick a bamboo skewer through the top of filled sliders to stop them toppling over.