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,