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Red Wine BBQ Pulled Pork Sliders

Try with Pinot Noir! Shop Now

Ingredients

For pork:
● 1 T. light brown sugar
● 1 T. chili powder
● 1 tsp. ground cumin
● 1 tsp. paprika
● 4 lb. bone-in pork butt (Boston butt or pork shoulder, boneless)
● 1 cup dry red wine, such as Pinot Noir
● 1 large yellow onion, chopped
● 6 cloves garlic, chopped

For slaw assembly:
● 3 1/2 cups shredded cabbage
● 1 small carrot, shredded
● 3 T. mayonnaise
● 1 T. chopped fresh chives
● 1 tsp. apple cider vinegar
● 1 1/2 tsp. celery seed
● Sea salt & pepper, to taste
● 8 kaiser rolls, toasted
● 1 cup pickled red onions
● 1 cup hamburger dill chips

Cooking Instructions

Prep time: 20 minutes
Cook time: 5 hours
Ready in: 5 hours 20 minutes

Serves: 8

  • For pork: In a small bowl, mix brown sugar, chili powder, cumin and paprika together. Trim away excess fat from pork, leaving 1/4 inch of fat on top. Season on all sides with spice mix. Place pork, Pinot Noir, onion and garlic in a 5-quart slow cooker. Cover and cook on high for 5 hours until tender. Shred pork into bite-sized pieces using tines of forks.
  • For slaw and assembly: Meanwhile, in a large bowl, toss cabbage, carrots, mayonnaise, chives, vinegar and celery seed together until coated. Season with salt and pepper to taste.
  • Serve pork on rolls with cabbage slaw, pickled red onions and pickles.

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