How long does the slow-cook method take for tender pulled pork?

I cook the shoulder low-and-slow for about 8 to 10 hours on low in a slow cooker. This gives me pull-apart meat that soaks up the brown-sugar and bourbon-inspired marinade. If I’m short on time, I’ll do 5 to 6 hours on high, but texture is best with the longer time.

What ingredients do I need for the sliders and optional coleslaw?

I stock up on a pork shoulder (about 4–6 pounds), small soft buns, brown sugar, apples for a bright note, mayonnaise and vinegar for slaw, toasted nuts for crunch, and a good barbecue sauce. I also keep eggs and cream on hand if I make a richer slaw dressing. Pantry alternatives like maple syrup, apple cider vinegar, or Greek yogurt work well in a pinch.

Can I make the recipe ahead for game day or Derby Day gatherings?

Yes. I make the pork and sauce a day or two ahead, refrigerate, and rewarm gently in a slow cooker or low oven. I toast the nuts and assemble coleslaw the morning of the event so everything tastes fresh. This approach keeps serving stress-free for crowds.

How do I get the “pecan pie” flavor without making an actual dessert?

I toast chopped nuts and fold them into the warm shredded meat with a splash of brown-sugar sauce and a little butter. That toasting and caramelized sugar tone gives a nutty-sweet profile similar to the pie, without adding pastries or heavy fillings.

What are better-for-you swaps I can use?

I swap full-fat cream with Greek yogurt in slaw, reduce added sugar by using pure apple or maple syrup, and choose whole-grain buns or lettuce wraps for fewer refined carbs. I also trim excess fat from the shoulder before cooking to cut calories while maintaining flavor.

How do I keep sliders warm and fresh during a long game?

I keep the pulled meat in a warmed slow cooker set to low and place buns in foil-lined trays in a low oven. I offer slaw and crunchy toppings separately so guests can build sandwiches, which prevents soggy bottoms and keeps everything tasting bright throughout the day.

Can I freeze leftovers, and what’s the best way to reheat them?

I freeze cooled shredded meat in airtight containers or heavy-duty freezer bags for up to three months. To reheat, I thaw overnight in the fridge and warm gently in a slow cooker with a splash of stock or sauce to restore moisture, or in a covered skillet over low heat.

How do I balance sweet and smoky flavors so the sandwich isn’t too sweet?

I balance sweetness with acid and salt—apple cider vinegar or a squeeze of lemon in the sauce, plus a pinch more salt or smoked paprika. A drizzle of hot sauce or adding pickles gives a bright counterpoint that keeps the flavor profile balanced.

What toppings and variations do you recommend for added flavor?

I top sliders with crisp coleslaw, pickle chips, thin apple slices, or a smoky cheese for depth. For a different twist, I’ll add a touch of liquid smoke to the sauce or serve with vanilla ice cream on the side for a playful sweet-savory finish at dessert-focused gatherings.

How many sliders will a 4–6 pound shoulder yield for a crowd?

I typically get about 20–30 small sandwiches from a 4–6 pound shoulder, depending on bun size and how generously I pile the meat. For large crowds, I scale up or supplement with sides like chips, coleslaw, or roasted vegetables to stretch servings.

My Bourbon Pecan Pie Pulled Pork Sliders Recipe

Description

Game-changing Bourbon Pecan Pie Pulled Pork Sliders that combine slow-cooked bourbon-glazed pork shoulder with toasted pecans for the ultimate crowd-pleasing appetizer. Crafted for discerning home chefs seeking restaurant-quality results for entertaining.

Ingredients

Scale

2 lbs pork shoulder

1 cup bourbon

1/2 cup brown sugar

1/4 cup soy sauce

1/4 cup Dijon mustard

1/4 cup Worcestershire sauce

1/4 cup apple cider vinegar

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1 cup chopped pecans

Slider buns (King’s Hawaiian style)

Optional: coleslaw for topping

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Instructions

1. In a mixing bowl, whisk together bourbon, brown sugar, soy sauce, Dijon mustard, Worcestershire sauce, apple cider vinegar, minced garlic, salt, and pepper until smooth and glossy

2. Place pork shoulder in slow cooker and pour marinade over top, coating all sides

3. Optional: sear pork shoulder 2-3 minutes per side before adding to slow cooker for extra depth

4. Cook on low for 8 hours until internal temperature reaches 190°F and meat pulls apart easily

5. At 4-hour mark, flip shoulder for even cooking

6. Remove meat and shred with two forks on cutting board

7. Skim fat from cooking liquid and blend remaining liquid into smooth sauce

8. Spoon blended sauce over shredded meat to keep moist

9. Toast chopped pecans in skillet over medium heat 2-4 minutes until fragrant

10. Fold toasted pecans into shredded pork

11. Serve on slider buns with optional coleslaw and pickles

Notes

Turn shoulder at midpoint for even cooking and optimal texture.

Toast pecans until fragrant but not bitter – watch carefully!

Blend cooking liquid for silky sauce that keeps meat moist.

Plan 3 sliders per person for typical U.S. party crowds.

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Prep Time: 15 minutes
Cook Time: 8 hours
Category: Appetizers
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 slider
Calories: 280
Sugar: 8g
Sodium: 420mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 18g
Cholesterol: 45mg