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  • Writer's pictureKayla Borgen

BBQ Pulled Pork Sliders


  • Salt and pepper

  • 2-3 pounds trimmed boneless Boston pork butt or blade roast

  • 2 Tablespoons vegetable oil

  • 1 bottle Stonewall Kitchen Roasted Peach Whiskey Sauce (available at Weekends!)

  • Sandwich or sliders buns

  • Cole slaw, optional


  1. Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.

  2. Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.

  3. Shred the pork, removing excess fat, and toss with sauce.

  4. Serve warm on a sandwich bun. Top with coleslaw (optional).

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