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Easy Sweet & Smoky Bourbon Peach BBQ Pork Sliders

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Tender pulled pork slow-cooked with ripe peaches, bourbon, and smoky spices, piled high on soft brioche slider buns with a quick crunchy slaw. A set-it-and-forget-it recipe that tastes like summer caught on fire.

Ingredients

  • Pork shoulder (3-4 lbs)
  • Fresh peaches (3 medium, ripe but firm)
  • Bourbon (1/4 cup)
  • Tomato paste (3 tablespoons)
  • Apple cider vinegar (2 tablespoons)
  • Worcestershire sauce (1 tablespoon)
  • Smoked paprika (2 teaspoons)
  • Chipotle powder (1/2 teaspoon, or more to taste)
  • Garlic powder (1 teaspoon)
  • Onion powder (1 teaspoon)
  • Brown sugar (2 tablespoons, packed)
  • Salt and black pepper (to taste; about 1.5 teaspoons kosher salt and 1/2 teaspoon pepper for the pork rub, plus more for the sauce)
  • Slider buns (12-16; brioche or Hawaiian rolls)
  • For the quick slaw (optional): Coleslaw mix, 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, salt and pepper

Instructions

  1. Prep the pork shoulder: Pat the pork dry with paper towels. Trim off any really thick chunks of fat, but leave a thin layer. Cut the pork into 3-4 large chunks.
  2. Make the dry rub: In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Rub this all over the pork chunks. Let them sit at room temperature for about 20 minutes.
  3. Sear the pork (optional but recommended): Heat a large skillet over medium-high heat with a tablespoon of oil. Sear each chunk of pork for about 2-3 minutes per side, until you get a deep brown crust. Work in batches if needed.
  4. Make the sauce base: Chop your peaches into small chunks, about 1/2-inch pieces. In the slow cooker insert, combine the peaches, bourbon, tomato paste, apple cider vinegar, Worcestershire sauce, remaining 1 teaspoon smoked paprika, chipotle powder, and brown sugar. Whisk until the tomato paste is mostly incorporated.
  5. Add the pork: Place the seared pork chunks into the slow cooker, nestling them into the sauce. Pour any accumulated juices from the cutting board into the pot.
  6. Cook low and slow: Cover and cook on LOW for 8 hours or on HIGH for 5-6 hours. Low is better.
  7. Shred the pork: Once the pork is fork-tender, remove the chunks to a large cutting board. Let them rest for 5 minutes. Then, using two forks, shred the meat. Discard any large pieces of fat that didn’t render down.
  8. Finish the sauce: If the sauce is too thin, transfer it to a saucepan and simmer on the stovetop for 5-7 minutes, or use an immersion blender to puree the peaches into the sauce for a smoother texture. Add the shredded pork back in and toss to coat.
  9. Season and adjust: Taste the finished pork and adjust salt, pepper, or chipotle powder. Add a splash more apple cider vinegar if it tastes too sweet.
  10. Toast the buns: Split your slider buns and toast them lightly on a griddle or in a skillet with a little butter.
  11. Assemble the sliders: Pile a generous amount of pulled pork onto each bottom bun. Top with a spoonful of quick slaw if using, then add the top bun. Secure with a long toothpick if desired.

Notes

Do not skip the sear; it adds essential flavor. Let the pork rest before shredding to retain moisture. Toast buns just before serving to prevent sogginess. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition

Keywords: pulled pork, bourbon peach, BBQ sliders, slow cooker, summer recipe, peach BBQ, pork sliders, easy dinner, crowd-pleaser

Find it online: https://breezybake.com/easy-sweet-and-smoky-bourbon-peach-bbq-pork-sliders/