Classic Maple-Dijon Pork turned into pulled pork sliders with a Brussels slaw! Tasty little bite size apps!
Do you watch the Superbowl even if you’re team isn’t in it? Like, pick a team and just root for them for fun? Or do you participate for all the incredible food? Because if we’re being honest, the food and the beer is the best part of football anyway! (Shh..don’t tell my husband!)
I’ve shared a few perfect party snacks this week, like these meatballs, (mouthwatering!), and these pot stickers, (the best ever.), and there are always drinks, but I’ve got ONE more for you!
These Maple Dijon Pulled Pork Sliders are fantastic. In the past, I’ve had pork chops glazed with a maple Dijon, so I kind of deconstructed and added to it. These little babies are even better because they’re doused in the Maple Dijon sauce, joined by shredded Brussels sprouts-also tossed in the glaze, and all between a perfect slider bun!
These little finger foods are such a perfect addition to your game day spread. I love sliders, I always feel like I can eat more since they’re mini! That’s probably not true, but I’m just going to keep thinking that!
Try these babies out, you won’t be sorry!
Classic Maple-Dijon Pork turned into pulled pork sliders with a brussels slaw! Tasty little bite size apps!
Ingredients
- 1/3 cup brown sugar
- 2/3 cup dijon mustard
- 2/3 cup apple cider vinegar
- 1/2 cup pure maple syrup
- 1/2 teaspoon salt
- 2-2 1/2 pound pork loin
- 3/4 cup chopped onion
- 1 pound brussels sprouts
- 1-2 Tablespoons cornstarch
- Slider Rolls (12-16)
Directions
- In the bowl of a slow cooker, add the brown sugar, dijon, vinegar, syrup, and salt. Whisk it all together.
- Place the pork loin in the bowl. The sauce should come about 1/2-3/4 the way up the sides of the pork, depending on the size of your slow cooker.
- Top with chopped up onion, cover, and cook on low for 6-8 hours. (Mine cooked in about seven.)
- In the last 20 minutes or so of it cooking, start slicing up your Brussels sprouts. (I used them raw, but if you don't like your Brussels raw, saute them in a large skillet with 1 Tablespoon of olive oil on medium-high heat for about 8 minutes, until they start to turn golden brown.)
- Remove the pork from the slow cooker to a cutting board, but keep it on low. Shred up the pork using two forks.
- While the pork is out, scoop out about a 1/4 cup of the sauce and mix with 1 Tablespoon of the cornstarch to create a slurry, then add it back in and mix it all together. (If the sauce isn't thick enough to really stick to the pork, repeat the process with an additional 1 Tablespoon of cornstarch.)
- Reserve 1/2 cup of the thickened sauce, and add the shredded pork back into the slow cooker. Toss to fully coat and reduce heat to "Keep Warm"
- Add the reserved sauce to the Brussels sprouts and toss to coat.
- To assemble, scoop out the pork onto the sliders and add the shredded Brussels. Top with the bun and serve!