1 tbsp olive oil
2 tbsp apple cider vinegar
3/4 tsp sugar
1/8 tsp cayenne pepper
1/4 cup thinly sliced celery
1/4 cup finely diced green bell pepper
1 cup Aunt Nellie’s Whole Holland Style Onions, drained and coarsely chopped
1 jar (16 oz) Aunt Nellie’s Sweet & Sour Red Cabbage, drained
1 lb pulled pork, heated through
1/4 cup hickory smoked barbecue sauce, warm
12 small pull-apart dinner rolls, split crosswise and lightly toasted
To make slaw: In large bowl, combine oil, vinegar, sugar and cayenne pepper; whisk to combine. Add celery, bell pepper, onions and red cabbage; toss to coat.
To make sliders: In medium bowl, mix pork and barbecue sauce. To assemble, spoon pork evenly over bottom half of each roll. Top with slaw and top half of each roll.
Note: If desired, slaw can be served warm. In saucepan over medium-low or medium heat, cook slaw about 5 minutes, or until heated through, stirring frequently.