Smoky Peach BBQ Pulled Pork Sliders

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-cooked pork shoulder smothered in a smoky peach barbecue sauce served on mini buns for a Southern-inspired slider perfect for gatherings. This Southern American-inspired pork recipe, ready in about 495 minutes, pairs pork shoulder (bone-in), salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 12 Southern American cuisine 350 cal/serving

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Ingredients

3 pounds pork shoulder (bone-in)
1 tbsp salt
1 tsp black pepper
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 cup peach preserves
1/2 cup ketchup
1/4 cup apple cider vinegar
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1/4 tsp red pepper flakes
12 mini slider buns
1 cup coleslaw (optional)

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Instructions

Step 1: In a small bowl, mix 1 tablespoon salt, 1 teaspoon black pepper, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder. Rub this spice blend all over a 3-pound bone-in pork shoulder.
Step 2: Place the pork shoulder in a slow cooker and cook on low for 8 hours until very tender and easily shreddable.
Step 3: In a saucepan over medium heat, combine 1 cup peach preserves, 1/2 cup ketchup, 1/4 cup apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 tablespoon yellow mustard, and 1/4 teaspoon red pepper flakes. Simmer for 10 minutes, stirring occasionally until the sauce thickens and becomes glossy.
Step 4: Remove pork from slow cooker and shred using two forks. Mix shredded pork with half of the peach BBQ sauce until well coated.
Step 5: To assemble, spoon pulled pork onto 12 mini slider buns, drizzle additional peach BBQ sauce on top, and add 1 cup coleslaw if desired for crunch and tang. Serve warm for a smoky sweet bite with Southern flair.