I was working on a project yesterday so I didn’t want to spend much time on dinner so I made this pulled pork in the crockpot. Actual time in the kitchen was about 20 minutes but I slow cooked the meat all afternoon and it came out delicious!
Bourbon-Peach Pulled Pork Sliders
Makes 16 sliders
For the Pork
2 tsp smoked Paprika
1 1/4 tsp kosher salt, divided
1 tsp freshly ground black pepper
1 (3 1/2 pound) boneless pork shoulder roast
1/2 cup unsalted chicken stock
1/3 cup balsamic vinegar
1/3 cup molasses
2 Tbsp soy sauce
1 tsp crushed red pepper
1/2 cup peach preserves
2 cups sliced onions
5 cloves garlic, minced
1/4 cup bourbon
2 Tbsp cold water
2 tsp cornstarch
For the coleslaw
1 1/2 Tbsp mayonnaise
1 tsp sugar
1 1/2 tsp cider vinegar
1/8 tsp kosher salt
2 cups cabbage-and-carrot coleslaw
1/4 sliced red onion
16 slider buns
1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 tsp salt and black pepper; rub evenly over pork. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in 6-quart slow cooker.
2. Add next 8 ingredients (through garlic) to slow cooker, pouring over pork as you add them. Stir and turn pork to coat in mixture, cover and cook on low 4 1/2 hours or until pork is very tender.
3. Remove pork from slow cooker and shred meat with 2 forks. Remove onions from slow cooker using slotted spoon and add to pork. Transfer liquid to a sauce pan, heat on medium-high heat, add bourbon and bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups.
4. Combine 2 Tbsp water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining salt. Drizzle sauce over pork; toss gently to coat.
To make the coleslaw:
5. Combine mayonnaise, sugar, vinegar and salt in a medium bowl, stirring with a whisk. Add coleslaw and onion; toss well to combine.
6. Divide pork evenly among bottom halves of buns; top each slider with 2 heaping Tbsp slaw and top half of bun.