Step 1

Prep the coleslaw: Place the shredded green and red cabbage and carrots in a large zip-top bag. Combine the mayonnaise, apple cider vinegar, Dijon mustard, salt, and black pepper, in a small jar and whisk together.

Step 2

Pack: Store the pulled pork, BBQ sauce, coleslaw & dressing in your cooler. Pack the slider buns in your camp pantry.

Step 3

Make the coleslaw: At least an hour before serving, add the dressing to the bag of cabbage, mix well, and store in the cooler (or fridge).

Step 4

Heat the pulled pork: Combine the pulled pork and BBQ sauce in a large skillet or pot and re-heat over medium heat, stirring occasionally.

Step 5

Toast the slider buns (optional): Cut the buns in half and toast them in a separate skillet or over the grill.

Step 6

Assemble: Divide the pulled pork among the slider buns. Top with coleslaw and additional toppings and serve!