Beer-Braised Pulled Pork Sliders With Tzatziki Slaw

• 5 pounds pork shoulder
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 2 teaspoons ground coriander
• 2 teaspoons mustard seed ground
• 2 cans ale Atlas Brew Works Rowdy Rye
• 1/2 head cabbage cored and shredded
• 3 carrots peeled and grated
• 1 cup vinegar
• 1 3/4 cups tzatziki Cava
• 1/2 teaspoon mustard seed ground
• 1 tablespoon lemon juice
• salt

1. Combine rub ingredients in a bowl and mix well. Rub all over pork shoulder. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
2. Heat 2 tablespoons olive oil in a dutch oven over medium-high heat. Brown meat on all sides. Take time to develop a crispy outer layer on the meat.
3. Add beer and cook on a low simmer on the stovetop for 3-3.5 hours, until fork tender. When meat is cooked, remove to a cutting board, shred with two forks, then return to dutch oven.
4. For slaw: Whisk together vinegar, tzatziki, salt, pepper, lemon juice, and mustard seed. Toss shredded cabbage and grated carrot with tzatziki dressing until thoroughly coated. Marinate in fridge until ready to assemble (allow more time for a deeper flavor and softened cabbage).
5. To serve, top toasted slider buns with a pulled pork, slaw, and Gordy's Pickle Jar Sweet Chips.
6. Enjoy!
7. #ProTip Try the locally made Rowdy Ale on draft at our Chinatown, Montgomery Mall, or Kentlands store locations.

pork shoulder, chili powder, garlic, ground coriander, ground, ale atlas, cabbage, carrots, vinegar, ground, lemon juice, salt

Taken from www.yummly.com/recipe/Beer-Braised-Pulled-Pork-Sliders-with-Tzatziki-Slaw-1565051 (may not work)