Step 1

Put the pork roast in the slow cooker and add salt and pepper. Pour in the cider vinegar. Cover with a lid and cook on low for 12 hours (I cook it overnight).

Step 2

Remove the pork roast from the crockpot and shred it with forks (this will be very easy).

Step 3

Drain juices from the slow cooker, reserving two cups of liquid. Return pulled pork to the slow cooker. To the reserved liquid add the brown sugar, hot sauce, and crushed pepper flakes. Stir well. Pour over shredded pork and place the lid back on the crockpot.

Step 4

Place on low or warm setting until ready to serve. Can be made ahead of time, refrigerated, and reheated in the microwave.

Step 5

Place dry ingredients (sugar, salt, 2 cups of flour, and yeast) in a large mixing bowl. Cut in shortening with a long-tined fork.

Step 6

Add eggs, beating them lightly with a fork before stirring them in.

Step 7

Add the remaining flour, melted butter, and water. Stir together well. The dough will look like a big old lumpy blob.

Step 8

Cover with a dish towel and let it sit in a warm place for 20 minutes.

Step 9

Pat the dough out into a rectangle that's about 3/4-inch thick. Cut into squares with a pizza cutter.

Step 10

Place each roll into a greased 9×13 baking dish and cover them with a towel. Let them rise for another 20 minutes.

Step 11

Bake at 350 for about 25 minutes or until the tops are golden brown.

Step 12

Brush hot rolls with additional melted butter.

Step 13

Place chopped or shredded cabbage in a large bowl.

Step 14

Add vinegar and sugar, and stir.

Step 15

Cover the cabbage mixture and place it in the refrigerator for a few hours or overnight before serving. So feel free to make it when you make the pulled pork. It will make more juice over time.

Step 16

Place a serving of pulled pork and a serving of vinegar slaw on each slider bun. Then serve.