Whether it’s game day or barbecue day, nothing hits the spot quite like some seriously saucy pulled pork. While pulled pork is great on its own or served alongside a salad and baked beans, it’s extra-scrumptious when piled high atop a slider bun. After all, who doesn’t love a savory slider to munch on when the game gets started or the grill is fired up strong?
To up the ante even further, why not throw in a touch of the Hudson Valley’s very own Crown Maple to the mix? This recipe features not one, but two Crown Maple goodies, namely the Dover Plains brand’s maple syrup (of course) and sugar. Note that Crown Maple recommends using its Dark Color, Robust Taste variety to allow the maple flavor to shine bright and meld beautifully into the sauce.
Since this recipe for pulled pork sliders requires a fair bit of hands-off time (about four hours, to be exact), it’s a great “set it and forget it” option that is easy to prepare and bound to be delicious. Make it in the morning if you want to serve it for lunch, or even get a start on the meat the night before, then just reheat as needed. When it’s time to chow down, all you’ll need to do is top your buns with the pulled pork mix, then let your fellow diners go to town with toppings. Pickles, red onions, or slaw would all work wonderfully here.
Crown Maple Sugar Pulled Pork SlidersCourse: MainCuisine: AmericanDifficulty: Easy
This recipe, courtesy of Crown Maple, serves 4-6, depending on slider size and filling preferences.
4 to 6 pounds boneless pork shoulder
½ cup good-quality bourbon
¼ cup Crown Maple sugar
2 tbsp freshly ground black pepper, plus more to taste
1 tbsp crushed red pepper flakes
1 tsp ground ginger
1 tsp ground allspice
1 tbsp kosher salt, plus more to taste
1 tbsp cornstarch (optional)
¼ cup (60 ml) Crown Maple syrup (Dark Color, Robust Taste)
4-6 slider buns
- Preheat the oven to 300°F (150°C). Place the pork in a deep Dutch oven or roasting pan.
- Mix the bourbon, maple sugar, spices, and salt in a bowl and pour all over the pork, turning to coat. Cover the roasting pan with a lid or foil and bake for 3 ¼ to 4 hours, checking its internal temperature halfway through. (The finished pulled pork should have an internal temperature of 195 to 200°F, and the texture will be right when the thermometer slides into the meat without resistance.)
- Remove the pork from the oven, reserving the liquid, and transfer it to a cutting board. Let cool slightly, then shred the meat with two forks.
- While the meat cools, cook down the remaining liquid in the Dutch oven over high heat for about 10 minutes, until it has slightly reduced and thickened. (If desired, whisk in the cornstarch to thicken.) Stir in the maple syrup and season with salt and black pepper to taste, then add the shredded meat and stir to coat with the sauce.
- Pile atop slider buns and serve warm.
Not sure what to pair with these pulled pork sliders? If you’re working on a full spread, add these blonde ale honey mustard wings or these smoked chicken wings to the mix. Top your sliders off with this zucchini slaw, or serve it on the side as a refreshing pairing. Then, when it’s time for dessert, you can’t go wrong with these chocolate chip cookies.