September straddles two worlds: lingering summer heat during the day and those first crisp snaps at dusk, when the scent of bonfires and football leather drifts through the air. These Coke & Cider Pulled Pork Sliders celebrate that sweet in-between, slow-braising a pork shoulder in classic Coca-Cola and tangy apple cider until it practically melts. Piled onto buttery brioche buns with a crunchy green-apple slaw, the sliders deliver autumn comfort in a hand-held package—perfect for tailgates, orchard picnics, or week-night suppers when school schedules suddenly own the calendar.

Ingredients

• 3 lb boneless pork shoulder (Boston butt)
• 1 12-oz can Coca-Cola Classic
• 1 cup fresh apple cider
• ½ cup ketchup
• 2 Tbsp brown sugar
• 1 Tbsp Dijon mustard
• 2 tsp smoked paprika
• 1 tsp kosher salt + ½ tsp black pepper
• 8–10 mini brioche buns

Apple Slaw

• 1 large Granny Smith apple, julienned
• ½ cup shredded red cabbage
• 1 Tbsp apple-cider vinegar
• 1 tsp honey
• Pinch of salt

Equipment

• Dutch oven or heavy oven-safe pot with lid
• Small mixing bowl (for slaw)
• Two forks for shredding
• Rimmed baking sheet (optional, for reheating buns)

Directions

1. Season & sear. Preheat oven to 325 °F (165 °C). Pat pork dry; rub with salt, pepper, and smoked paprika. Heat 1 Tbsp oil in Dutch oven over medium-high, sear pork 3 min per side until browned.
2. Build the bath. Whisk Coke, cider, ketchup, brown sugar, and Dijon, scraping up browned bits. Return pork to pot; liquid should come halfway up the roast. Bring to a simmer, cover, and slide into oven.
3. Low-slow magic (3 hrs). Braise 2 ½–3 hours, turning midway, until pork is fork-tender. Remove meat to a board. Skim fat, then simmer braising liquid on stovetop 8–10 min to a glossy sauce.
4. Shred & glaze. Use two forks to pull pork into juicy strands; splash with a ladle of reduced sauce to keep it succulent. Hold remaining sauce for drizzling.
5. Fresh crunch. Toss apple and cabbage with vinegar, honey, and a pinch of salt just before serving—this keeps the slaw crisp and bright.
6. Assemble. Lightly toast brioche buns. Heap warm pulled pork onto bottoms, crown with apple slaw, drizzle extra sauce, and cap with tops.
7. Serve hot. Hand out napkins and let guests chase each bite with an ice-cold Coke. When the fourth quarter whistle blows, these sliders will be long gone—but the cozy cola-cider aroma will linger like September’s last golden light.