- Slider buns
- Shredded green cabbage
- 4 lbs pork shoulder
- 1 Tbsp sea salt
- 1 1/2 tsp ground black pepper
- 1 tsp granulated garlic
- For the BBQ Sauce:
- 5 roma tomatoes
- 5 peaches
- 1 Tbsp coconut oil
- 1 small sweet onion, diced (About 1 cup)
- 4 cloves garlic, peeled and minced
- 1 Tbsp chipotle chile in adobo (About half a chile and some adobo sauce)
- 1/4 c Zulka Brown Sugar
- 1/4 c Zulka Morena Sugar
- 1/4 c apple cider vinegar
- 1/3 c bourbon
- 1/4 c tomato paste
- Sea Salt and ground black pepper to taste
Place the pork shoulder in a slow cooker. Pierce several times with a fork and then evenly distribute the spices over the top. Set on low for 8 hours. Check the pork at 6 hours and if it is starting to fall apart, drain off some of the liquid, add in one cup of the BBQ sauce, shred and leave on low for one more hour. Add more sauce if desired once the meat is done.
Make the sauce while the pork is cooking in the slow cooker:
Bring water in a large stock pot to a boil and blanch the tomatoes and peaches until the skin is soft and starting to peel. Let cool. Peel, roughly chop and remove pits and seeds.
In a medium sauce pan, heat the coconut oil and add the onion and sauté until soft, about 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the peaches, tomatoes, chipotle chile in adobe, sugars, vinegar and bourbon. Bring to a boil, then lower the heat and let simmer about 25 minutes until slightly reduced. Transfer the mixture to a blender and puree until smooth. Transfer back to the sauce pan and add the tomato paste. Season will salt and pepper. Simmer on low for another 10 minutes, stirring frequently. If spicier sauce is desired, add more adobo sauce 1/2 tsp at a time until optimal spiciness is reached.
To assemble the sliders:
Lightly toast the slider buns. Spread a little of the BBQ sauce on the toasted sides of the buns. Top the bottom with about 1/3 cup of the pork, then some of the shredded cabbage. Top with other half of bun and enjoy!