These chipotle bourbon pulled pork sliders are perfect for summer parties or a weeknight dinner!
Do you have any guilty pleasures television shows? I don’t watch nearly as much tv as I used to but there are one or two shows that I’m embarrassed to admit I love. I guess it’s time for me to come clean (well, at least about one).
Jeff and I have discovered that no matter what time of day it is we can usually find an old rerun of America’s Funniest Home Videos. That may be a slight exaggeration but seriously… that show is ALWAYS on. And every time we start watching it we find ourselves in tears.
The babies, the animals… I can’t deal. It’s so corny yet so awesome.
I probably would have also ran over my brother if I had access to one of these at that age:
In summary, we’ve spent entirely too much time watching this show. To balance things out I also spend time watching funny videos on YouTube. Like this one of goats yelling like humans.
Guilty pleasures or not, laughter is always a good thing, am I right? And on that note, here’s a recipe for Chipotle Bourbon Barbecue Pulled Pork Sliders.
Chipotle Bourbon Barbecue Pulled Pork Sliders
- 1 cup bourbon (I used Knob Creek)
- 1 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1 (14.5 ounce) can whole tomatoes, pureed with juice
- 3 chipotle peppers in adobo sauce
- 1/2 cup + 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 1/2 teaspoons honey
- 1 1/2 tablespoons molasses
- 1 1/2 tablespoons Sriracha hot sauce
- 1/4 cup light brown sugar
- 1 pound pork shoulder, loin, tenderloin
- 4 Slider buns
- In a small saucepan on medium-high heat, reduce the bourbon to 1/2 cup. Set aside.
- Heat up the olive oil in a Dutch oven or large saucepan. Over medium-low heat, sweat the onions and garlic for several minutes until translucent. Add the red wine vinegar and stir, allowing the liquid to reduce until it's almost gone.
- Add the pureed tomatoes, chipotle peppers, ketchup, Worcestershire sauce, dijon mustard, honey, molasses, Sriracha and brown sugar. Simmer, stirring occasionally, for 35 minutes.
- Puree the sauce in a blender. Return to the Dutch oven and add the reduced bourbon. Stir and cook on medium-high heat for another 5 minutes until the sauce has reduced slightly.
- Place the pork in a slow cooker along with 1 cup of the sauce. Cook on the low setting for 8 hours or on high for 4-5 hours. Use two forks to shred the pork.
- Toss with more of the sauce (the slow cooker sauce will have lost much of its flavor) and serve over warmed slider buns.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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