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  • 1 two pound pork loin roast
  • 1 cup of your favorite BBQ sauce


This one takes a little bit of preplanning because you have to cook the pork ahead of time, but it is so worth the extra effort! To cook the pork, put some water in the slow cooker, just enough to cover the bottom. Cook the pork on high for 5 to 6 hours. Shred the pork using two forks to separate the meat. Add the sliced onions and the BBQ sauce to the shredded pork and continue to cook for 30 more minutes. You can cook the pork at any time and refrigerate it if necessary until you are ready to use.


  • ½ head cabbage, grated
  • 1 carrot, grated
  • ¼ small onion, grated
  • ½ cup Gordo’s Cheese Dip Original
  • 1½ tablespoons fresh lemon juice
  • 2½ tablespoons buttermilk
  • 1½ tablespoons white vinegar
  • 3 tablespoons sugar
  • ½ teaspoon salt and pepper to taste


Once cabbage, carrot and onion are grated, place in a large mixing bowl. In a medium bowl, whisk Gordo’s Cheese Dip, lemon juice, buttermilk, white vinegar, and sugar until creamy.Pour combination over cabbage mixture and toss. Salt and pepper to taste. Refrigerate for several hours or overnight to allow flavors to combine.


  • Pulled Pork
  • 1 cup extra barbecue sauce
  • Coleslaw
  • 1 Package slider buns

Open buns, add a serving of pulled pork and coleslaw. Top with extra barbecue sauce. Enjoy.