Here is a recipe that’s been requested, which I’ve made a couple times for Super Bowl. Be advised this requires 8-10 hours of slow cook time so you’ve got to start this one early! It annoys me when I come across a recipe on a blog and I have to scroll a lot before getting to the actual recipe, so here it is without any further gibberish:
1 medium onion, chopped
1/2 cup ketchup
1/3 cup apple cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 T sweet paprika
2 T Worcestershire sauce
2 T yellow mustard
1 1/2 t salt
1 1/4 t ground black pepper
4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces
Dinner rolls (recommend Kings Hawaiian brand)
Hot sauce or red chili flakes to preferred spicy level (optional)
Directions
In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper (optional red chili flakes) until combined. Add pork to sauce and coat well.
Cover slow cooker with lid and cook on low setting until very tender (usually 8-10 hours).
Once tender, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to thicken and reduce.
While sauce boils, pull pork into shreds with 2 forks. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat on high for 15-30 minutes.
Cut rolls in half and spoon pork into rolls to make the slider. May add optional hot sauce, pickles, coleslaw, sautéed mushrooms or caramelized onions as a topping.
GGibberish 
Sounds yum! 😋
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