Aug 29 2026
Restaurants›Brewlando Maitland›Sliders (3) Recipe

Sliders (3) Recipe

Inspired by Brewlando Maitland
Time8h
Serves3

8hr Braised Mojo Pork or BBQ Chicken Sliders

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Ingredients

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Mojo Braised Pork (for 3 sliders)

BBQ Chicken (alternative filling for 3 sliders)

Sliders & Toppings

Optional Sauce (quick mojo crema)

Method

Mojo Braised Pork (for 3 sliders)

  1. 1

    Prepare pork and braise

    Pat the pork shoulder dry and season with 1/2 tsp kosher salt and 1/8 tsp black pepper. Heat 1 tsp olive oil in a small heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Sear the pork 2–3 minutes per side until browned. Remove pork and reduce heat to medium.

  2. 2

    Make mojo braising liquid

    Add minced garlic to the pot and cook 30 seconds until fragrant. Stir in orange juice, lime juice, oregano, ground cumin, smoked paprika, bay leaf and 1/2 cup stock. Scrape brown bits from the bottom.

  3. 3

    Braise low and slow

    Return pork to the pot, bring liquid to a gentle simmer, cover, and transfer to a 275°F (135°C) oven. Braise for about 6–8 hours (or 3–4 hours at 325°F for a quicker cook) until pork is fall-apart tender and easily shredded with forks. Check liquid halfway; add up to 1/4 cup additional stock or water if very low.

  4. 4

    Shred and reduce sauce

    Remove pork, discard bay leaf, and shred pork with two forks. Skim fat from braising liquid, then simmer the remaining liquid on the stovetop over medium heat until reduced by about half and slightly syrupy (3–6 minutes). Toss shredded pork in the reduced mojo sauce. Taste and adjust salt (add up to remaining 1/2 tsp kosher salt if needed) and pepper.

BBQ Chicken (alternative filling)

  1. 5

    Season and cook chicken

    Season chicken thighs with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1/2 tsp olive oil in a nonstick skillet over medium-high heat. Cook chicken 4–5 minutes per side until cooked through (internal temp 165°F / 74°C). Remove and let rest 5 minutes.

  2. 6

    Shred and saucing

    Shred the cooked chicken with two forks. In the same skillet over low heat, stir together yellow mustard, apple cider vinegar and BBQ sauce; warm 30–60 seconds. Add shredded chicken and toss to coat evenly. Keep warm.

Sliders & Assembly

  1. 7

    Toast buns

    Preheat a skillet or griddle over medium heat. Spread softened butter on cut sides of the 3 slider buns. Toast buttered sides in the skillet until golden, about 1–2 minutes.

  2. 8

    Make quick mojo crema (optional)

    Whisk together sour cream or mayonnaise, 1/2 tsp lime juice, 1/4 tsp minced garlic, 1/8 tsp salt and a pinch of black pepper until smooth. Adjust seasoning to taste.

  3. 9

    Assemble sliders

    For each slider: place a heaping 2–3 tablespoons of prepared filling (mojo braised pork or BBQ chicken) on the bottom bun. Top with 1 tablespoon pickled red onions, about 2 tablespoons of coleslaw (if using), 2 cilantro leaves and 2 pickle slices. Drizzle about 1 teaspoon of the mojo crema (or a squirt of extra BBQ sauce) on top, then cap with the top bun.

  4. 10

    Serve

    Serve immediately while warm. Leftover filling keeps in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with a splash of water or stock.

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