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Apple Cider Pulled Pork Sliders with Pomegranate Bourbon BBQ Sauce

Course Main, Pork, Sandwich
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Author Molly (Spices in My DNA)


  • For the PULLED PORK:
  • 1 3-4 lb. pork shoulder
  • 1 cup apple cider
  • 2 tablespoons apple cider vinegar
  • salt and pepper
  • slider buns for serving
  • apple slices for serving
  • pomegranate seeds for serving
  • 1 cup ketchup
  • 1/2 cup bourbon
  • 1/4 cup pomegranate juice
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/4 cup pomegranate molasses
  • 1 tablespoon dijon mustard
  • 1 teaspoon liquid smoke
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • pinch of red pepper flakes
  • 1/4 teaspoon pepper


  1. Preheat a large skillet to medium high heat. Rinse the pork shoulder and pat dry with paper towels. Season liberally with salt and pepper. Sear on all sides until golden, a few minutes on each side.
  2. Place pork in slow cooker and add apple cider and apple cider vinegar. Cook on high for 4-5 hours, or on low for 8-10.
  3. While pork is cooking, make the barbecue sauce. In a medium saucepan combine ketchup, bourbon, pomegranate juice, apple cider vinegar, worcestershire, soy sauce, pomegranate molasses, dijon, liquid smoke, onion powder, garlic powder, red pepper flakes, and pepper. Bring to a boil, then reduce to medium and simmer for 10 minutes. Set aside until ready to serve the pork.
  4. Once pork is finished, remove from crockpot and shred with two forks. I like to add a few spoonfuls of the cooking juices back to the pork for extra moisture.
  5. Add as much barbecue sauce as you like and toss to combine. Serve on slider buns and top with sliced apples, pomegranate seeds, and extra barbecue sauce if desired.