Step one:

Place the sliced onion into the bottom of a slow cooker and sit the pork shoulder on top.

Step two:

Mix together the stock, vinegar, tomato purée, BBQ sauce, honey, Dijon mustard, cumin, garlic granules, onion granules, smoked paprika, salt and black pepper. Pour over the pork.

Step three:

Cook on Low for 8 hours, or until the pork is tender enough to pull apart easily with two forks.

Step four:

Remove the pork, shred it and return it to the cooking juices. Stir well to coat.

Step five:

Preheat the oven to 180°C fan / 200°C conventional.

Step six:

Slice the slider buns in half and place the bottoms into a baking dish. Layer over the Applewood slices, followed by the pulled pork and finally the Applewood Grated.

Step seven:

Place the tops of the buns on and brush generously with the melted garlic butter mixed with the parsley and black pepper

Step eight:

Cover loosely with foil and bake for 12–15 minutes.

Step nine:

Remove the foil and return to the oven for 5 minutes, until the tops are golden and the cheese is melted and bubbling.

Serve immediately while hot and gooey.