Ingredients:
- 1 teaspoon chili powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 (2-3 pound) pork shoulder or pork butt
- 1 (12 ounce) can root beer
- 1 (15 ounce) bottle King's Hawaiian© original sweet pineapple BBQ sauce
- 12 sweet dinner rolls
- 6 slices Monterey jack (quartered)
- ½ cup carrots (shredded)
- ½ cup red bell pepper (julienned)
- 24 blue cereal loops
- 6 medium black olives (chopped)
- 12 red sweet baby peppers
Directions
Combine chili powder, pepper, salt and garlic powder in a small mixing bowl. Rub the spice mixture all over the pork and place the meat in the slow cooker.
Pour the root beer over the pork and cook until tender, about 6-8 hours on high or 8-10 hours on low.
Using 2 forks, shred the pork into bite-sized pieces on a cutting board. Return the shredded meat to the slow cooker and add the BBQ Sauce. Mix the sauce and meat together.
Slice dinner rolls in half; separate top half from bottom half. Spoon a portion of the BBQ pulled pork onto bottom half of each roll.
Use a quarter slice of cheese to create teeth for each slider. Place teeth on top of the pulled pork.
Slice an inch-long slit across the top half of each roll to place "hair" into. Place on top of the pulled pork, creating a slider.
Gently arrange shredded carrots and julienned bell pepper into the prepared slit across the top of the roll.
Use a quarter slice of cheese to create 2 eye shapes for each slider. Use 2 toothpicks to attach cheese. Then place a blue cereal loop and olive quarter onto each toothpick.
For each slider, cut the tip of a baby pepper as the nose. Divide the remaining pepper in half. Cut one portion lengthwise to create ears and cut the other portion into 2 rectangles for eyebrows. Gently place each onto the slider. If necessary, use toothpicks to secure.