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Red Wine BBQ Pulled Pork Sliders

Try with Pinot Noir! Shop Now


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.