Pat the pork collar dry and season all over with Salt Pepper + Three Chiles — we can’t tell you how much, measure that shit with your heart. You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic — just remember to turn your wrapped collar about halfway through brining.
Remove the pork collar from the fridge. Set a smoker to low heat about 275 degrees F. We’re using our Ninja Woodfire Outdoor Grill Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5hours. Remove the collar from the grill, cool it for 10 minutes and wrap tightly in butcher paper or foil to rest for an hour while you prep the BBQ sauce and slaw.
Combine the ketchup, brown sugar, molasses, cider vinegar, garlic, orange zest and pinch of salt in a small saucepan. Cook over medium heat for 5 minutes until bubbly and thickened. Set aside to cool.
In a large mixing bowl, combine the slaw mix, mayo, buttermilk, mustard, vinegar, celery seeds, salt, and pepper. Toss to combine.
Shred the pork and toss it with the BBQ sauce. Use a serrated knife to cut through the slab of rolls and top the bottom half with the cheese slices. Broil on a foil lined sheet pan until the cheese is melted. Add the pork, more BBQ sauce and the slaw. Top and slice into sliders.