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.