BBQ Pulled Pork Cheese Bread Sliders

Prep Cut pork into 4cm cubes. Whisk smoked paprika, sweet paprika, garlic powder, cumin, oregano, brown sugar, 0.5 tsp salt, and pepper in a bowl to make BBQ rub. Toss pork with the rub and rest 10 minutes. Dice yellow onion. Mince garlic. Thinly shred cabbage. Thinly slice red onion. Crumble queso fresco. Grate Parmesan. Preheat oven to 375F.

Sear Heat 2 tbsp neutral oil in a heavy oven-safe lidded pot over medium-high 90 seconds. Add pork in a single layer and sear 4 minutes turning often, until each side is deep mahogany. Lift pork to a plate.

Simmer Reduce heat to medium. Add yellow onion to the same pot and cook 3 minutes until soft. Stir in garlic, tomato paste, molasses, bourbon, apple cider vinegar, Worcestershire, and chicken stock. Return pork. Cover and braise 35 minutes until pork shreds easily under a fork.

Build 1 Whisk manioc starch, baking powder, and 0.25 tsp salt in a bowl. Melt butter and whisk into milk with egg in a second bowl. Pour wet into dry, fold in queso fresco and Parmesan, and knead 60 seconds into a soft sticky dough. Divide into 3 balls.

Bake Lay chipa balls on a parchment-lined sheet pan and slide into the oven 18 minutes until deep gold and the tops crack open. Rest 3 minutes.

Build 2 Toss red onion with vinegar, sugar, and a pinch of salt and rest 10 minutes until pink. Whisk Dijon and mayonnaise in a small bowl, fold in cabbage 30 seconds before plating.

Plate Shred pork in the pot with two forks and toss with the braising sauce. Slice chipa rolls horizontally. Pile pulled pork into each roll, top with mustard slaw and pickled red onion, close with the chipa lid, and stack the 3 sliders on a plate.