Rye Whiskey Pulled Pork Sliders


Rye Whiskey Pulled Pork Sliders


These Sinfully Smooth Sliders will have your party guests thinking about them for weeks.


For the pork roast:

  • 5-6 lb. bone-in pork shoulder roast
  • 1 T. smoked paprika
  • 1 T. black pepper
  • 1 T. salt

For the pulled pork sauce:

  • 2 T. light brown sugar
  • 1 c. apple cider vinegar
  • ¼ c. Devils River Rye Whiskey
  • 1 T. smoked paprika
  • 1 t. black pepper
  • 1 t. salt
  • 1 t. cayenne

For the sliders:

  • Hawaiian rolls
  • 2 T. butter
  • Everything seasoning (optional)
  • Cole slaw (optional)


  1. Rub the paprika, pepper, and salt all over the pork roast and place in a slow cooker on low for 12 hours.
  2. When the roast is done, remove the bone, strain out the juices in the pot, and shred the meat, leaving it in the slow cooker on low.
  3. To make the sauce:
  4. Dissolve the brown sugar in ½ c. water in a saucepan over medium heat.
  5. Add the rest of the sauce ingredients to the pot, stir, and let simmer 5-7 minutes.
  6. Pour the sauce over the pulled pork in the slow cooker and toss to incorporate.
  7. Melt the butter and brush over the tops of the rolls. Sprinkle with Everything seasoning and toast in the oven for 1-2 minutes.
  8. Fill the rolls with the pulled pork and top with cole slaw for an added bit of crunch.

Created in partnership with The Whimsical Cook.

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