Pulled Pork Sliders

Rub pork shoulder with paprika, garlic powder, brown sugar, cinnamon, salt, and mustard. Place the pork in a large, heavy casserole or Dutch oven, fat side up. Add chicken stock. Cook over low heat, covered, for 4 hours. Increase heat to medium and cook for another 2 hours until pork is fork-tender.

 Preheat oven to 300°F. Take the meat from the pot and transfer it to an oven-proof dish or roasting pan. Roast in the preheated oven for 45 minutes. 

 Remove meat from the pan and let it rest for 10 minutes. While still warm, use two forks to shred meat into bite-sized pieces, discarding any large pieces of fat. 

Combine shredded pork and barbecue sauce in a saucepan. Cook over medium-high heat until warmed through and dry. Set aside.

Heat buns or rolls in a toaster oven until warmed through. Spread mayonnaise on the insides of the buns. Place a heaping spoonful of pulled pork on the bottom bun. Top with shredded cabbage. Drizzle with a little vinegar and sprinkle with salt and pepper. Cover with the top bun. Secure sliders with toothpicks. Serve sliders with chips, if desired.

*Tip: The shredded pork filling can be prepared 3 days ahead and refrigerated in a covered container, or made 2 weeks ahead and frozen.