Maple Pulled Pork Sliders

Pork / Main Courses

8 portions
Metric Imperial


  • 7.5 ml chili powder
  • 5 ml smoked paprika
  • 7.5 ml salt
  • 2.5 ml ground cumin
  • 2.5 ml cayenne
  • 1 boneless pork butt or shoulder roast, trimmed
  • 1 onion, sliced thin
  • 1 clove garlic, chopped
  • 80 ml apple cider vinegar
  • 80 ml pure Canadian maple syrup
  • 60 ml tomato paste
  • 5 ml of fresh thyme
  • 2 bay leaves
  • Barbeque sauce


  1. Place onion, garlic, thyme and bay leaves in a slow cooker.  Rub meat with chili powder, paprika, cumin, cayenne and salt.  Place meat on top of onions.
  2. Combine vinegar, maple syrup and tomato paste in a small bowl. Pour over meat. Cover slow cooker; cook over low heat for 8 hours or until meat is very tender.
  3. Remove meat and onions; pull apart into shreds and place in a bowl. Using a large spoon, skim off and discard fat from the cooking liquid. Pour the remaining cooking liquid slowly over the pork until it is moistened.
  4. Serve pork on buns with barbecue sauce and maple coleslaw on the side.