Directions

1. 1

   In a small bowl, whisk together the tart cherry juice, soy sauce, hoisin sauce, grated garlic, Dijon mustard, and toasted sesame oil until well combined.

2. 2

   Place the boneless pork shoulder into a large resealable plastic bag and pour the cherry-soy marinade over it. Seal the bag and refrigerate for at least 2 hours, or up to overnight, for the flavors to penetrate the meat.

3. 3

   Transfer the marinated pork shoulder and all of its liquid marinade to the bottom of a slow cooker. Top with the diced tomatoes and thinly sliced onion, then sprinkle with salt.

4. 4

   Cook on Low heat for 8 hours or on High heat for 4 hours, until the pork is extremely tender and easily pulls apart with a fork.

5. 5

   While the pork cooks, prepare the Asian Broccoli Slaw according to package directions and refrigerate until ready to serve.

6. 6

   Once cooking is complete, carefully remove the pork shoulder from the slow cooker and place it in a glass dish to cool slightly. Once cool enough to handle, use two forks to shred the pork into bite-sized pieces, removing any excess fat as you work.

7. 7

   Return the shredded pork to the slow cooker and use two forks to gently combine it with the cooking juices, tomatoes, and onions until well mixed.

8. 8

   To serve, split open a slider bun and fill the bottom half with a generous portion of the pulled pork and sauce. Top with approximately ¼ cup of the chilled Asian Broccoli Slaw, then crown with the top bun. Repeat with remaining ingredients.