Pulled Pork Sliders with Cassava Buns

Total time5 hr 40 min

Prep time40 min

Cook time30 min

5.0

(22)

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Ingredients

6 servings

For the pulled pork

3 lb bone-in pork shoulder (boston butt)
2 tbsp coconut oil
1 tsp fine sea salt
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp ceylon cinnamon
4 cloves garlic, smashed
1 medium yellow onion, roughly chopped
¼ cup coconut aminos
3 tbsp apple cider vinegar
1 tbsp honey
1 cup bone broth

For the slaw

2 cups green cabbage, thinly shredded
1 medium apple, cored and julienned
2 tbsp apple cider vinegar
1 tbsp olive oil
½ tsp fine sea salt

For the cassava buns

1 ½ cups cassava flour
2 tbsp tapioca starch
1 tsp baking soda
½ tsp fine sea salt
½ cup full-fat coconut milk
¼ cup coconut oil, melted and slightly cooled
2 tbsp apple cider vinegar
2 tbsp warm water, plus more as needed
1 tsp coconut oil, for brushing

For serving

fresh cilantro leaves (optional)

Instructions

1
In a small bowl, combine the 1 tsp salt, turmeric, ginger, and Ceylon cinnamon. Pat the pork shoulder dry with paper towels, then rub the spice mixture all over the surface.
2
Heat 2 tbsp coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder and sear, turning every 3–4 minutes, until deeply browned on all sides, about 12–15 minutes total. Transfer the pork to a plate.

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