I made these bourbon pulled pork sliders for Derby Day last year after coming across the recipe on Cooking with Stilettos. Since then, I’ve adapted them just a bit, and they’ve been one of my most hotly-requested appetizers. Kyle loves them, and even when I make insanely huge batches of pulled pork, it still manages to disappear within 24 hours. So, I decided to whip up a few dozen pulled pork sliders for our Super Bowl watch party this year and thought it’d be yummy to throw some homemade coleslaw into the mix.This may sound dramatic, but I don’t think I’ll ever eat pulled pork sliders without coleslaw again. The combination of sweet, salty, and tangy is seriously so good! Anyway, keep reading for the simple, no-fuss pulled pork sliders recipe. I’m also sharing my homemade cole slaw recipe at the very bottom of this post, as well!

Bourbon Pulled Pork Sliders

This pulled pork sliders recipe is ultra simple and ideal for those days when you’ve got a zillion other things going on and need some set-it-and-forget-it-type dishes. I’m listing out all the ingredients, along with some tried-and-true better-for-you substitutions, and sharing a printable recipe card below!

Pulled Pork Sliders Ingredients

Here’s everything you need to make enough bourbon pulled pork for 36 sliders (for reference, 3 sliders per person is generally recognized as the norm). Scale up or down depending on your party size!

• 6-7 pounds bone-in pork shoulder– For reference, the pork shoulder I used in these photos was about 7 pounds. I know 6-7 pounds sounds like a lot of meat– and don’t get me wrong, it is, but a large percentage of pork shoulder is fat. The fat literally melts off of the bone in this recipe, so you’ll likely end up with less meat than you thought you had.
• 4 tsp olive oil
• 1 cup light or dark brown sugar– I personally use light, but either will do. I’ve also made this recipe with this zero-calorie brown sugar substitute, and I swear you can’t tell the difference! It’s a pricier substitution to make, but it’s worth it if you’re trying to cut down on calories and/or sugar content.
• 1 cup bourbon– This is rarely said about bourbon, but please only use the cheap stuff! Don’t get me wrong, this is my all-time favorite pulled pork recipe. It’s absolutely melt-in-your-mouth delicious, but much to my husband’s chagrin, I’ve confirmed that expensive bourbon is wasted on this recipe.
• 4 tbsp soy sauce– Use coconut aminos for a lower-sodium option that’s also gluten-free.
• 2 tbsp Worcestershire 
• 4 tbsp dijon mustard
• 4 tbsp ketchup– If you don’t have ketchup on hand (which I didn’t the last time I made this!), barbecue sauce is a great substitute.
• 1 1/2 tsp paprika
• 2 onions, sliced– I recommend using red or white onions- or a mixture of both!
• Salt and pepper to taste

Here’s everything you need to assemble the pulled pork sliders themselves–

• Slider buns– Kyle absolutely loves King’s Hawaiian sliders buns, and I’ve become partial to them, too. They’re hard to find, but they’re worth the hassle when you do!
• Coleslaw– I’m sharing my homemade cole slaw recipe below! Of course, store-bought coleslaw works just fine here, too.
• Maple bourbon pickle chips– Sam’s Choice maple bourbon pickle chips from Walmart are the absolute best. They’re affordable, too!
• Barbecue sauce– The pulled pork is extremely tender, so you may not need any barbecue sauce. Still, it’s always nice to have some on hand for guests.

Materials-wise, you’ll also need a 6 or 7-quart slow cooker and a blender with a glass jar handy. 

Bourbon Pulled Pork Sliders Recipe

This pulled pork sliders recipe is simple and ideal for those days when you’ve got a zillion other things going on and just need some set-it-and-forget-it-type dishes. Here’s how to make them– 

First, get your Crock Pot ready. Next, season the pork shoulder with a generous amount of salt and pepper. Place the meat inside of a large greased pot or dutch oven and then brown it over medium high heat on all sides. I normally cook it for about two minutes on each of the six sides. 

Meanwhile, combine the bourbon, brown sugar, soy sauce, Worcestershire sauce, mustard, ketchup, paprika, and a pinch of salt and pepper in a medium-sized bowl. Whisk everything together until it’s fully combined. 

After the meat’s browned and you’ve made the bourbon pulled pork marinade, layer the sliced onions in the bottom of your Crock Pot.

Transfer the pork shoulder to the Crock Pot and then pour the bourbon barbecue sauce over the meat. Make sure the pork is fully covered on all sides, otherwise parts of it can dry out. 

Put the lid on your Crock Pot or slow cooker and cook on low for 8-10 hours or until it reaches an internal temperature of 190F. It’s not totally necessary (so don’t worry about setting an alarm in the middle of the night if you’re an overnight slow cooker fan), but I recommend turning the pork on the opposite side halfway through. It just helps make sure everything’s evenly cooked and equally tender. 

After the pork shoulder’s done cooking, transfer it to a large cutting board. Discard the bone– it should just slide right out. Cut the meat into manageable, medium-sized pieces and then transfer back to the slow cooker. Use two forks to pull it in opposite directions, giving you long thin shreds, and then set your slow cooker to warm (or whatever its lowest heat setting is). 

Meanwhile, skim the fat as best you can from the sauce/onions in the slow cooker. Ladle what’s left (or as much as you can fit) into a large glass blender and blend until smooth. Be careful, though, as the liquid will be pretty hot. Pour a generous amount of blended bourbon sauce over the pulled pork to keep it moist. Cover the bourbon sauce container with tin foil and set aside. I usually add a generous splash every hour or so that the pulled pork stays on warm to make sure it doesn’t dry out, but use your own judgement there!

Note– If you aren’t a huge fan of the taste of the bourbon sauce (I say this because the post-slow-cooked sauce has a very distinct flavor thanks primarily to the blended onions), discard the leftover sauce and splash a bit of chicken stock over the meat. It will keep the pulled pork equally moist without changing the flavor. 

Serve warm on slider buns with homemade coleslaw, pickle chips, and extra barbecue sauce if needed. 

Coleslaw Recipe for Pulled Pork Sliders

Ingredients

Here’s everything you need to make this sweet and savory homemade coleslaw–

• 1 16oz bag tri-color cole slaw mix– You can also create your own with shredded green cabbage, purple cabbage, and carrots.
• 1/2 medium-sized white onion, chopped finely
• 1/2 cup white wine vinegar
• 3/4 cup olive oil mayo– Feel free to substitute regular mayo or greek yogurt here instead.
• 3 tbsp white sugar– I recently used this white sugar alternative to cut back on sugar content, and no one was the wiser. 
• 1 1/2 tsp ground mustard
• 1 tsp celery seed
• Pinch of salt

Homemade Cole Slaw Recipe

This homemade coleslaw recipe is about as easy as it gets. Add the vinegar, mayo, sugar, ground mustard, celery seeds, and salt to a small bowl and whisk to combine. Pour over the coleslaw mix and chopped onions and toss vigorously. Serve cold, preferably after the flavors have had a chance to meld together in the fridge for a few hours. If you’ve got leftovers or if you’re preparing in advance, store the coleslaw the fridge in an airtight container for 3-5 days. 

As much as I love it on these bourbon pulled pork sliders, this homemade coleslaw is great by itself, too. I highly recommend serving it as a side dish at barbecues! Just be sure to double the ingredients because, trust me, it goes fast. 

Continue to Content

Bourbon Pulled Pork Sliders

Yield: 36 sliders

Prep Time: 15 minutes

Cook Time: 8 hours

Additional Time: 25 minutes

Total Time: 8 hours 40 minutes

Made with tender pulled pork and savory homemade bourbon barbecue sauce, these pulled pork sliders are perfect for those busy occasions when you just need some simple, set-it-and-forget-it-type recipes. Add homemade cole slaw and maple bourbon pickle chips on top for a fresh and extra tangy twist!

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Ingredients

Bourbon Pulled Pork Sliders

• 6-7 pounds bone-in pork shoulder
• 4 tsp olive oil
• 1 cup brown sugar
• 1 cup bourbon
• 4 tbsp soy sauce
• 2 tbsp Worcestershire
• 4 tbsp dijon mustard
• 4 tbsp ketchup
• 1 1/2 tsp paprika
• 2 onions, sliced
• Salt and pepper to taste
• 36 slider buns of choice
• Homemade Cole Slaw (recipe below)
• Maple bourbon pickle chips

Homemade Cole Slaw

• 1 16oz bag tri-color cole slaw mix
• 1/2 medium white onion, chopped
• 1/2 cup white wine vinegar
• 3/4 cup olive oil mayo
• 3 tbsp sugar
• 1 1/2 tsp ground mustard
• 1 tsp celery seeds
• Pinch of salt

Instructions

For the Pulled Pork Sliders:

1. Season the pork shoulder with a generous amount of salt and pepper. Place the meat inside of a large greased pot or dutch oven and then brown it over medium high heat on all sides.
2. Meanwhile, combine the bourbon, brown sugar, soy sauce, Worcestershire sauce, mustard, ketchup, paprika, and a pinch of salt and pepper in a medium-sized bowl. Whisk everything together until it’s fully combined. 
3. Layer the sliced onions in the bottom of your Crock Pot. Transfer the browned pork shoulder to the Crock Pot, nestling it on top of the onion slices, and then pour the whisked bourbon barbecue sauce over the meat. Make sure the pork is fully covered on all sides to avoid uneven cooking.
4. Put the lid on your Crock Pot or slow cooker and cook on low for 8-10 hours or until it reaches an internal temperature of 190F.
5. Once the pork shoulder’s done cooking, transfer it to a large cutting board (be careful-- it'll be hot). Discard the bone; it should just slide right out. Cut the meat into manageable pieces, remove any pieces of fat that are still attached, and then use two forks to pull the pork in opposite directions, giving you long thin shreds.
6. Meanwhile, skim the fat as best you can from the sauce/onions in the slow cooker. Ladle what’s left into a glass blender (again, take care not to burn yourself) and blend until smooth. Cover the blender jar with tin foil and set aside.
7. Transfer the pulled pork back into the slow cooker and set it to warm (or whatever its lowest heat setting is). Pour a generous splash of the blended bourbon sauce over the pulled pork to keep it moist. Add a splash every hour (or so) that the meat is kept on warm to prevent it from drying out.
8. Serve warm on slider buns with homemade coleslaw, pickle chips, and extra barbecue sauce if needed.  

For the Homemade Cole Slaw:

1. Add the vinegar, mayo, sugar, ground mustard, celery seeds, and salt to a small bowl and whisk to combine. Pour over the coleslaw mix and chopped onions and toss vigorously. Add more salt to taste.
2. Serve cold, preferably after the flavors have had a chance to meld together in the fridge for a few hours. If preparing in advance, store the coleslaw the fridge in an airtight container for 3-5 days. 
   

Notes

Recipe Tips

• It’s not totally necessary (so don’t worry about setting an alarm in the middle of the night if you’re an overnight slow cooker fan), but I recommend turning the pork over halfway through. It just helps make sure everything’s evenly cooked and equally tender. 
• If you aren’t a huge fan of the skimmed bourbon sauce from the slow cooker (I say this because the post-slow-cooked sauce has a very distinct flavor, thanks primarily to the cooked onions), discard the leftover sauce and splash a bit of chicken stock over the meat. It will keep the pulled pork equally moist without changing its flavor.

Better-for-You Substitutions

• Sugar Substitutes- Yes, this recipe calls for a whopping full cup of brown sugar. On my latest testing round, I tried using this calorie-free brown sugar substitute to cut back on the sugar content, and I swear nobody could tell the difference. I'll probably be making this sub from here on out, even though it's pricey. I also use this white sugar substitute in the coleslaw, and again, you can't tell the difference.
• Coconut Aminos- Soy sauce, even the low sodium stuff, is pretty dang high in sodium. If you'd prefer a lower-sodium, gluten-free option, coconut aminos is the way to go. This brand is my favorite, but Bragg and Target both make great versions.

*This recipe was modified on September 22, 2024 to provide more detailed recipe instructions and better-for-you substitutions.

Nutrition Information

Yield 36Serving Size 1
Amount Per ServingCalories 417Total Fat 24gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 15gCholesterol 82mgSodium 456mgCarbohydrates 24gFiber 2gSugar 10gProtein 25g

Nutritional information isn't always accurate and can vary based on a number of factors, including but not limited to discrepancies among brands, precision of measurements, and freshness of ingredients.

More Game Day Appetizers to Try

One of my favorite things about this bourbon pulled pork sliders recipe is that it’s perfect for all kinds of occasions, particularly summer barbecues, tailgates, and Derby Day parties. Still, it reminds me of football more than anything else, and the fact that it’s made in a slow cooker just makes it a perfect Game Day appetizer. If you need more easy appetizer recipes (for Game Day or otherwise), here are a few more of my favorites–

• Baked Spinach Dip– This savory cream cheese dip is easily re-heatable and the definition of a crowd-pleaser! It’s perfect for all occasions, too, from large game day snack spreads to intimate parties and get-togethers.
• Sweet and Spicy Game Day Meatballs– These delicious sweet and spicy baked beef meatballs are perfect for large parties and game day gatherings! Alternatively, serve them over rice for a hearty family-friendly dinner.
• Baked Pimento Cheese Dip– If you’re from the South and looking for mouth-watering Game Day dips, this one’s a must-try. It’s warm, tangy, and as simple as it is tasty!
• Pimento Cheese Deviled Eggs– Made with flavorful pimento cheese, these creamy pimento cheese deviled eggs literally disappear at parties. They’re just so gosh darn good. 
• Game Day Snack Board– This fun and easy snack board is shaped like a football with healthy green fruits and veggies surrounding it. 

 
Well, that’s all I’ve got for y’all today! Thanks so much for reading and please don’t hesitate to let me know if you have any problems with this bourbon pulled pork sliders recipe, homemade cole slaw recipe, or any of my others. I love hearing from you guys, and I’m happy to help!