Smoky Bourbon BBQ Pulled Pork Sliders

Allergens

Gluten (in slider buns), Soy (in some barbecue sauces)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup bourbon
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dry mustard
• Salt and pepper, to taste
• Slider buns
• Coleslaw (optional)

Instructions

1. Combine bourbon, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, garlic powder, onion powder, dry mustard, salt, and pepper in a large bowl. Stir until well combined.
2. Season the pork shoulder with salt and pepper, then place it in a large aluminum foil tray or a disposable aluminum pan. Pour the sauce mixture over the pork, ensuring it's evenly coated.
3. Preheat your smoker to 250°F (120°C). Smoke the pork for 4 6 hours or until it reaches an internal temperature of 195°F (90°C) when measured with a meat thermometer.
4. Remove the pork from the smoker and let it rest for 10 minutes before shredding with two forks. Return the pulled pork to the sauce and mix well.
5. Heat a large pan over medium heat, and toast the slider buns. Top each with a generous portion of the pulled pork and serve with coleslaw if desired.

Chef’s Insight

"The key to a perfect smoky flavor lies in the quality of wood used for smoking and achieving the right temperature. Cherry or applewood gives this dish a subtle sweetness that complements the spicy and tangy flavors."

Notes

For best results, use a good quality barbecue sauce and bourbon.