Maple ancho-brined pork sliders

MAKES 12 TO 16 SERVINGS
5    canela sticks (sometimes called Mexican cinnamon)
5    tablespoons coriander seeds
5    tablespoons fennel seeds
2    cups maple syrup
2     chipotle chiles in adobo sauce
2    celery stalks, sliced
2    garlic heads, split
1    cup salt
2    cups sugar
1    gallon cold water
7    to 9 pounds pork shoulder
Combine all ingredients through the cold water and mix until salt and sugar are dissolved. Place pork shoulder in brine and let marinate overnight.
Preheat oven to 275 degrees. Remove pork from marinade and discard marinade. Place pork in a roasting pan and cook for 4 hours or until very tender.
Using two forks, pull meat apart. Serve on hamburger buns.
Bradley Borchardt

Nutrition facts per serving:  682 calories, 48 g fat, 17 g saturated fat, 188 mg cholesterol, 14 g carbohydrates, 46 g protein, 2,498 mg sodium, 0 g fiber