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1
Heat oven to 325 degrees F .
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2
Season meat with salt and pepper
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3
Brown the meat: In a large saute pan, heat oil.
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4
When oil is hot, sear meat evenly, 2 to 3 minutes on all sides.
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5
Transfer meat to a large Dutch oven; set aside.
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6
In the same pan, saute vegetables until just tender, about 3 minutes.
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7
Arrange vegetables around meat.
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8
Add beer, liquid smoke, chicken stock and marinade.. Cover and bake 1-1/2 hours, or until tender.
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9
Check occasionally and add more stock if necessary.
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10
Remove meat from pan and let cool.
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11
Can also be cooked in a smoker until internal temperature reaches 165 degrees F
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12
When cool, shred meat into a large bowl and mix with one Cup warmed sauce.
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13
(The meat can be transported, wrapped in foil and newspaper at this point, if necessary).
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14
Meanwhile, in a medium bowl combine the cole slaw and pineapple.
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15
In another smaller bowl, whisk together the mayonnaise, curry powder and brown sugar.
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16
Combine with the slaw, tossing.
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17
Cover and refrigerate until ready to use.
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18
Taste and adjust seasonings as needed.
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19
Butter rolls, and grill until toasted.
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20
Heap a portion of meat onto each roll bottom covered with a portion of slaw, topping with roll top.
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21
Serve with additional warmed KC & Sauce for dipping.
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22
Transport sliders and sauce wrapped in foil, or assemble sliders on site.
