Tupelo Honey Pork Sliders and Jalapeno-Honey Mustard Slaw

For the slaw: In a blender or food processor, combine jalapeno, mayonnaise, mustard, honey and rice vinegar. Puree until smooth. Season to taste with salt and pepper, reserve. In a large

mixing bowl, combine cabbages, carrots, onions, dill and celery seeds and toss. Fold dressing into cabbage mixture and season to taste with salt, pepper and hot sauce. Chill until needed.

For the cornbread: Preheat oven to 375°F. Lightly coat muffin pan with spray oil. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a separate bowl combine eggs, buttermilk, honey and oil. Add wet ingredients to dry, stir until well combined. Fold in cheese and blueberries. Scoop approximately 1⁄3 cup batter into muffin pans, filling 16 of the cups about ½ full, and bake on upper rack of oven for 12 -16 minutes, or until a pick inserted in the center comes out clean. Let muffins cool for 3 minutes before removing from pan. Reserve.

For the pork: combine barbecue sauce and honey in large saucepan until warm. Add hot pulled pork and gently combine until pork is evenly coated with sauce.

To assemble sliders: Split corn muffins horizontally and place 1 oz. pulled pork mixture on bottom half of each muffin. Top pork with 1 heaping Tbsp. of the slaw and top with remaining muffin tops. Insert a 4" bamboo skewer in the center of each muffin and serve immediately.