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Smoky Bourbon Peach Pulled Pork Sliders: Easy BBQ Recipe

Smoky Bourbon Peach Pulled Pork Sliders - featured image
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Tender pulled pork with caramelized peaches, bourbon, and smoky spices, served on slider buns. A quick and easy BBQ recipe perfect for entertaining.

Ingredients

Scale
  • 3–4 lbs pork shoulder (pork butt)
  • 4 ripe peaches, sliced
  • 1/2 cup bourbon
  • 1 cup chicken broth, low-sodium
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Slider buns (brioche or potato rolls)
  • Optional toppings: coleslaw, pickled red onions, extra peach slices

Instructions

  1. Prep the pork and dry rub (10 minutes): Cut pork shoulder into 3-4 large chunks (about 3 inches each). In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Pat pork chunks dry with paper towels, then rub the spice mixture all over each piece.
  2. Sear the pork (15 minutes): Heat olive oil in a large Dutch oven over medium-high heat. Once shimmering, add pork chunks in a single layer (work in batches if needed). Sear each side for 3-4 minutes until deeply browned. Remove pork to a plate.
  3. Caramelize the peaches (8 minutes): Reduce heat to medium. Add sliced peaches to the pot. Cook for 4-5 minutes, stirring occasionally, until they soften and turn golden at the edges. Add a splash of chicken broth if they start to stick.
  4. Deglaze the pot (2 minutes): Pour in the bourbon. Using a wooden spoon, scrape up browned bits from the bottom of the pot. Let the bourbon bubble for about a minute to cook off the alcohol.
  5. Add liquids and braise (2-3 hours): Add chicken broth, apple cider vinegar, and brown sugar to the pot. Stir to combine. Return seared pork chunks to the pot, nestling them into the peach mixture. Bring to a gentle simmer, cover with a tight-fitting lid, reduce heat to low, and cook for 2 to 2.5 hours until pork is fork-tender. Check occasionally and add more broth if needed.
  6. Shred the pork (10 minutes): Remove pork chunks to a cutting board or bowl. Using two forks, shred the meat into bite-sized pieces. Discard large pieces of fat.
  7. Finish the sauce (10 minutes): Increase heat under the pot to medium-high. Let the peach-bourbon liquid simmer and reduce for about 10 minutes, stirring occasionally, until it thickens into a glossy sauce. Adjust seasoning with salt or vinegar if needed.
  8. Combine and serve (5 minutes): Return shredded pork to the pot and toss in the sauce. Warm through for a couple of minutes. Toast slider buns if desired. Pile pork high on buns, add toppings, and serve immediately.

Notes

Don’t rush the sear; it builds flavor. Use ripe but not mushy peaches. For a gluten-free version, use gluten-free buns and check broth label. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pulled pork, sliders, bourbon, peach, BBQ, slow cooker, summer, party food

Find it online: https://perkypan.com/smoky-bourbon-peach-pulled-pork-sliders-easy-bbq-recipe/