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.
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