Ingredients:

  • 3 lbs Bone-in Pork Shoulder (Boston Butt), trimmed
  • 1/4 cup packed Brown Sugar (for rub)
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Mustard Powder
  • 1/2 tsp Cayenne Pepper
  • 1 Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • 1/2 cup Apple Cider Vinegar (for slow cooker)
  • 1 cup Yellow Mustard (for sauce)
  • 1/2 cup Apple Cider Vinegar (for sauce)
  • 1/4 cup packed Brown Sugar (for sauce)
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp unsalted Butter (for sauce)
  • 4 cups Shredded Cabbage Mix (white and red)
  • 1 medium Carrot, shredded
  • 1/4 cup Mayonnaise
  • 2 Tbsp Apple Cider Vinegar (for slaw)
  • 1 Tbsp Caster Sugar (superfine)
  • Salt and Pepper, To taste
  • 1 pack (12 or 15 rolls) Brioche Slider Rolls (connected)
  • 6 oz Smoked Cheddar or Provolone Cheese, sliced or shredded
  • 2 Tbsp Melted Unsalted Butter (for brushing)
  • 1 tsp Sesame Seeds or Everything Bagel Seasoning (for garnish)

Instructions:

  1. Prepare the Rub: In a small bowl, combine all ingredients for the pork rub (brown sugar, paprika, garlic/onion powder, mustard, cayenne, salt, and pepper).
  2. Rub the Pork: Pat the pork shoulder dry thoroughly. Vigorously rub the seasoning mix over the entire surface of the pork, ensuring every crevice is covered.
  3. Slow Cook: Place the rubbed pork in the slow cooker. Pour the 1/2 cup of apple cider vinegar around the base of the cooker. Cook on LOW for 6–8 hours or until the pork shreds easily with two forks.
  4. Rest and Shred: Remove the pork from the slow cooker (reserve about 1/2 cup/120ml of the cooking liquid). Let the pork rest on a cutting board for 15 minutes before shredding completely, discarding the bone and large pieces of fat.
  5. Sauce the Pork: In a small saucepan, combine all Carolina Gold BBQ Sauce ingredients (mustard, apple cider vinegar, brown sugar, Worcestershire, butter) and simmer gently for 5 minutes until slightly thickened. Toss the shredded pork with 3/4 of the sauce until coated. Add a splash of the reserved cooking liquid if the mixture seems too dry. Reserve the remaining sauce for dipping.
  6. Mix the Slaw Dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, caster sugar, salt, and pepper until smooth.
  7. Combine Slaw: Add the shredded cabbage and carrots to the dressing. Toss thoroughly until everything is coated. Cover and refrigerate for at least 30 minutes.
  8. Preheat and Prep: Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  9. Cut the Wreath: Carefully separate the brioche rolls into two halves (top and bottom). Arrange the bottom halves of the rolls in a circular wreath pattern on the prepared baking sheet, ensuring the sides of the rolls are touching tightly.
  10. Layer the Filling: Layer the smoked cheese slices/shreds evenly over the bottom layer of the rolls. Spoon the sauced pulled pork over the cheese, ensuring the filling is evenly distributed.
  11. Close the Wreath: Place the top halves of the brioche rolls securely back onto the filling. Press down slightly to ensure good contact.
  12. Garnish and Bake: Brush the tops of the rolls with the melted butter and sprinkle generously with sesame seeds. Bake for 12–15 minutes, or until the rolls are golden brown and the cheese is melted and bubbling.
  13. Serve: Let the wreath cool for 5 minutes. Place a small bowl of the prepared Tangy Carolina Slaw in the centre of the wreath. Serve immediately.