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Best Bourbon Peach BBQ Pulled Pork Sliders: Easy Recipe

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This bourbon peach BBQ pulled pork started as a happy accident but became a crowd-pleasing favorite. The sweet and smoky flavors, tender meat, and easy one-pot method make it perfect for game day, backyard BBQs, or any gathering.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (also called pork butt)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons olive oil
  • 1 cup peach preserves
  • 1/2 cup your favorite BBQ sauce
  • 1/4 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon liquid smoke (optional)
  • 12 to 15 slider buns (brioche or Hawaiian rolls recommended)
  • Coleslaw (optional)
  • Pickles (optional)
  • Extra peach preserves or BBQ sauce for drizzling

Instructions

  1. Preheat your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels.
  2. Mix the dry rub: smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub all over the pork shoulder.
  3. Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the pork for 3 to 4 minutes per side until deeply browned.
  4. Whisk together peach preserves, BBQ sauce, bourbon, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke (if using) in a medium bowl.
  5. Pour the sauce over the seared pork in the pot. Add a splash of chicken broth or water if needed so liquid comes about halfway up the pork. Cover with lid.
  6. Cook in the preheated oven for 3 to 4 hours, until fork-tender (fork inserts with almost no resistance).
  7. Remove pot from oven. Transfer pork to a cutting board and let rest for 10 minutes. Shred with two forks or meat claws, discarding large fat chunks or bone.
  8. Return shredded pork to the pot with cooking liquid. Stir to coat. If sauce is thin, simmer on stovetop over medium heat for 5 to 10 minutes to thicken. Adjust seasoning with salt and pepper.
  9. Optional: Toast slider buns cut-side down under the broiler for 1 to 2 minutes until lightly golden.
  10. Assemble sliders: pile pork onto bottom buns, top with coleslaw, pickles, or extra sauce, and place top bun on. Serve immediately.

Notes

Don’t skip the sear—it builds deep flavor. Let the pork rest before shredding to keep it moist. The sauce will look thin initially but thickens as it rests. For best flavor, make a day ahead and reheat. Leftovers keep up to 5 days in the fridge or 3 months in the freezer.

Nutrition

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