South Carolina Sliders

• 1/3 cup firmly packed light brown sugar
• 2 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground red pepper
• 1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
• 1 cup yellow mustard
• 1/3 cup honey
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 (15-oz.) package slider miniature sandwich buns

1. Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.
2. Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.
3. Bake slider buns according to package directions. Split buns. Spoon 1/4 cup barbecued pork and 1/4 cup Lowcountry Slaw onto each bun bottom. Cover with tops of buns, and serve immediately.
4. To make ahead, prepare recipe as directed, and let pork cool completely (about 1 hour), stirring occasionally. Freeze in an airtight container up to 3 months.
5. We tested with Pepperidge Farm Classic Sliders Mini Buns.

brown sugar, salt, garlic, paprika, onion powder, ground red pepper, yellow mustard, honey, apple cider vinegar, worcestershire sauce, sandwich buns

Taken from www.myrecipes.com/recipe/south-carolina-sliders (may not work)