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Best Bourbon Peach BBQ Pulled Pork Sliders: Easy Summer Recipe

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These bourbon peach BBQ pulled pork sliders feature a unique combination of smoky bourbon and sweet peaches, creating a bold, crowd-pleasing flavor. They’re incredibly easy to make in a slow cooker, perfect for summer gatherings and game days.

Ingredients

Scale
  • 4–5 pounds pork shoulder (pork butt), bone-in or boneless
  • 3–4 medium ripe peaches, sliced (or frozen, thawed and drained)
  • 1/2 cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 cup BBQ sauce (smoky, not-too-sweet variety)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup packed brown sugar (light or dark)
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12–15 slider buns (brioche or Hawaiian rolls)
  • Coleslaw (for serving)
  • Optional toppings: pickled jalapeños, extra sliced peaches, extra BBQ sauce

Instructions

  1. Pat the pork shoulder dry with paper towels. Trim off large pieces of fat, leaving a thin layer. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl. Rub the spice mixture all over the pork. Let sit at room temperature for 20 minutes.
  2. Heat a large skillet or cast iron pan over medium-high heat with 1 tablespoon oil. Sear the pork for 3-4 minutes per side until deep golden brown. Transfer to a 6-quart or larger slow cooker.
  3. In the same skillet, add the bourbon and deglaze by scraping up browned bits. Let simmer for 1 minute. Add BBQ sauce, apple cider vinegar, Worcestershire sauce, and brown sugar. Stir and simmer for 2 minutes until slightly thickened.
  4. Place sliced peaches around and on top of the pork in the slow cooker. Pour the bourbon-BBQ sauce mixture over everything.
  5. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until pork is fork-tender and shreds easily.
  6. Transfer cooked pork to a cutting board. Use two forks to shred, discarding large fat pieces or bone. Skim excess fat from the cooking liquid. If sauce is too thin, simmer uncovered on HIGH for 15-20 minutes to thicken. Adjust seasoning to taste.
  7. Return shredded pork to the slow cooker and stir into the sauce. Cook on LOW for 15-20 minutes to absorb flavors. Meanwhile, toast slider buns on a baking sheet at 350°F for about 5 minutes until golden.
  8. Assemble sliders: Place a generous scoop of pulled pork on each bottom bun. Top with coleslaw and optional toppings. Add top bun and secure with a toothpick if desired. Serve immediately.

Notes

Don’t skip searing the pork for deep flavor. Toasting buns prevents sogginess. Leftovers taste even better the next day. For a spicier version, add chipotle peppers in adobo. For a sweeter version, replace brown sugar with honey. Can be made in an Instant Pot (high pressure for 90 minutes) or oven (300°F for 3-4 hours).

Nutrition

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

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