Maple Dijon Pulled Pork Sliders.
We all love these maple dijon pulled pork sliders! Sharp cheddar, lots of pickles, maple dijon pulled pork and buttery buns with everything season – they are incredible. Packed with flavor and a party favorite!
Friday food! That’s what I call this.
Maple dijon pulled pork sliders, served with lots of pickled and potato chips and a side of the weekend. Just give me a big crispy diet coke and I will be thrilled.
We adore pulled pork and I’m always looking for new and exciting dishes to make. One of the reasons is because it freezes so well and you can easily make a lot – which leaves tons of room for leftovers and a variety of dishes.
Our go-tos range from sandwiches to tacos to pizza and more, but sometimes I just want a fun snacky food thrown into the mix. Like a slider that I can grab and go! One that can be piled on a plate with other fun party foods.
If you’re entertaining or just putting dinner together for a crowd, making sliders like this is the BEST. It is SO easy. Nothing is more exciting than a slab of sandwiches, and these can be an appetizer or even the main dish if you’d like.
My uncle brought something similar to our Labor Day party this year and I’ve been thinking about them ever since. They were so packed with flavor and just absolutely delicious.
I’ve made pork sliders before, even topped them with a super crunchy slaw.
But I wanted this version to be less high maintenance. Maybe a little cozier and comforting for the cool season we’re heading into. The ultimate football food!
Not that my other pork sliders aren’t cozy. But they have a very crisp refreshing slaw. Usually as delicious, just different.
For this pork, I wanted a savory sweet flavor. Heavy on the maple mustard, which is just such an incredible combo. Tangy but rich and sweet.
So, not only are we making pork with the maple dijon sauce, we’re also saving some sauce and drizzling it right in the sliders. Yes yes yes.
And then topping that whole thing with PICKLES.
I repeat: pickles. This combination will live rent free in your head forever now.
I would live in a pickle jar if I could.
Oh and the best part: CHEESE. Some sharp cheddar, as a bottom blankety layer. Tastes amazing.
Another little thing that makes a huge difference: the everything seasoning! Brushing the tops of the buns with some melted butter and topping with that salty everything bagel seasoning? Makes these taste extra special.
My favorite way for making pork is right in the slow cooker. I sear it first and then let it cook low and slow. This is foolproof and works every time. It never ends up tough or difficult to shred!
Maple Dijon Pulled Pork Sliders
Maple Dijon Pulled Pork Sliders
Ingredients
pork
- 4 pounds pork shoulder roast
- kosher salt and pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 tablespoon canola or vegetable oil
- ⅓ cup ginger ale or ginger beer
maple dijon sauce
- ¼ cup dijon
- 3 tablespoons maple syrup
- 3 tablespoons mayonnaise
- 1 tablespoon chives
sliders
- 1 loaf of 12-count slider buns, such as brioche buns or hawaiian rolls
- 6 to 8 slices sharp cheddar cheese
- a bunch of your favorite pickle slices - dill or sweet
- 2 tablespoons butter, melted
- 1 tablespoon everything seasoning
Instructions
- Whisk together the dijon, syrup, mayo and chives. Stir until combined - this can be stored in the fridge until ready to use.
- I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast all over with salt and pepper and the smoked paprika and garlic powder. Add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the ginger beer.
- Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed. Stir in ¼ cup of the maple dijon sauce.
- Preheat the oven to 400 degrees F.
- To make the sliders, slice the slab of slider rolls in half horizontally, keeping them attached as much as you can. Place the bottom of the rolls on a baking sheet. Top with the sliced cheddar. Top that with the pulled pork. Drizzle with the maple dijon sauce. Top with the pickles. Top with the top of the buns. Brush the buns with melted butter and sprinkle with everything seasoning.
- Bake for 8 to 10 minutes, or until the cheese is melted and the buns are golden.
- Serve immediately.
Did you make this recipe?
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Cozy October food!
