pumpkin beer braised pork sliders slathered with a pumpkin aioli, pickled cabbage, melted cheese, and peppery arugula come together for a mouth watering take on a classic slider burger. The key to these sliders is all in the beer. It give the pork a rich flavour and thickens into a wonderful sauce!

This recipe makes enough to feed a crowd! Great on game days and excellent the next day. Simply reheat them and repeat the dinner!

We love the magic of the crockpot. It’s such an easy way to create delicious meals with minimal effort. The pumpkin beer adds a nice rich flavour to the pork. It roasts nicely in the crockpot and makes it easy to shred practically falling apart at the touch.

The caramelized beer onions add the perfect amount of sweetness with pickled cabbage for a pop of colour.

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beer braised sliders with pumpkin aioli

pumpkin beer braised pork sliders slathered with a pumpkin aioli, pickled cabbage, melted cheese, and peppery arugula come together for a mouth watering take on a classic slider burger. 

Prep Time5 mins

Cook Time5 hrs

Total Time5 hrs 5 mins

Course: Burgers & Sandwiches

Servings: 16

Author: the communal feast

Ingredients

• 2 pork tenderloins
• 2 tablespoon chili powder
• 2 tablespoons paprika
• 1 teaspoon cinnamon
• 1 teaspoon garlic
• 1 teaspoon cayenne
• 1 teaspoon nutmeg
• 3 tablespoons honey
• 1 cans pumpkin beer
• 2 tablespoons cornstarch
• pickled cabbage
• 1 cup shredded purple cabbage
• 1/3 cup apple cider vinegar
• 1 teaspoon sugar
• water
• pumpkin aioli
• 3 tablespoons pumpkin puree
• 1/3 cup mayo
• 1 garlic clove minced
• 1 teaspoon lemon juice
• for the sliders
• slider buns
• sweet onion cut into rings
• arugula
• gruyere cheese
• 1 can pumpkin beer

Instructions

• 1. In a crockpot place tenderloins and rub with spices on both sides, finish with honey and pour 1 can of pumpkin beer overtop cook on high for 4 hours. When ready remove the liquid and transfer into a saucepot bring to medium heat and stir in cornstarch until thickened. Return to the crockpot with shredded pork and cook an additional 30 minutes until the liquid is absorbed.
• 2. To make the pickled cabbage combine all of the ingredients in an air tight container such as a mason jar. Shake well and store in the refrigerator at least 30 minutes before serving.
• 3. Combine mayo, garlic, lemon juice in a bowl and stir until combined. Add the pumpkin puree and refrigerate at least 30 minutes for the flavours to combine.
• 4. Once the pork is shredded and is in its final cooking stage, make the pumpkin beer caramelize onions. Heat a saucepan over medium heat with olive oil. Cook onions until translucent and begin to caramelize about 10 minutes. Once the onions start to turn gold pour in a bit of beer a little at a time until cooked down and absorbed. repeat until the onions are browned.
• 4. To assemble the sliders, toast the buns layer the aioli on both halfs, followed by arugula, shredded pork, cheese, onions, and cabbage,