These Spicy Peach Pulled Pork Sliders are the perfect combination of sweet, smoky, spicy, and savory flavors! Tender, slow-smoked pulled pork is piled high on soft and buttery Martin’s Potato Rolls Party Sliders, then topped with a homemade spicy peach glaze, melted white cheddar cheese, and crispy onions for the ultimate bite. Whether you’re hosting a backyard BBQ, tailgating, or just looking for a delicious way to switch up your pulled pork, these sliders are guaranteed to be a crowd favorite!
Sponsored by Martins Potato Rolls
Spicy Peach Pulled Pork Sliders
Nothing beats a good pulled pork slider, especially during the holidays. These Spicy Peach Pulled Pork Sliders are truly amazing, and they are even better with Martins Potato Rolls!
Ingredients
Pork:
- 1 Whole Pork Butt
- 2-3 tbsp Favorite BBQ Seasoning
- Yellow Mustard for binder
Crutch:
- 24 oz Beef Broth
- ½ cup Pork Fat
Spicy Peach Glaze:
- 1 cup Canned Peaches finely diced
- 1 cup White Sugar
- ¼ cup of Brown Sugar
- 2 tbsp Chipotle Hot Sauce
- 1 tbsp Apple Cider Vinegar
Sliders:
- 1 Martins Potato Rolls Party Sliders
- 6-8 White Cheddar Cheese Slices
- 1 cup Crispy Onions
- Melted Butter
Instructions
Pulled Pork:
- Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
- Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
- Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours). Once the pork butt has hit the temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and pork fat. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes.
Sliders:
- Add a skillet over medium high fire. Add all the ingredients for the Spicy Peach Glaze to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool.
- While keeping the Martins Potato Roll Party Sliders together, slice your rolls in half so there is a top side and bottom side. Add the bottom side into a foil bin or cooking safe skillet.
- Add a layer of the Spicy Peach Glaze, then start building with quite a bit of pulled pork, sliced white cheddar cheese, more glaze, crispy onions and then the top part of the buns. In a bowl, melt some butter. Gently spread the melted butter over the top of the rolls then top.
- Get your smoker to a medium heat (around 300-325F) for indirect cooking. Add your sliders in the foil bin on to the smoker to cook until they are golden brown & crispy (about 10-12 minutes). Once done, pull the sliders off and let cool for 2-3 minutes before serving.
- Serve with more glaze sauce for dipping if desired. Enjoy!
Nutrition
Calories: 793kcal | Carbohydrates: 82g | Protein: 25g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 1037mg | Potassium: 603mg | Fiber: 1g | Sugar: 68g | Vitamin A: 346IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 5mg
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