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Best Smoked Pulled Pork Sliders with Peach BBQ

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These smoked pulled pork sliders feature tender, slow-cooked pork shoulder tossed in a sweet and tangy peach BBQ sauce, served on toasted Hawaiian sweet rolls. It’s a forgiving, crowd-pleasing recipe that balances smoky savory flavors with fruity sweetness.

Ingredients

Scale
  • 3 to 4 pounds Pork Shoulder (Boston Butt), bone-in or boneless
  • 1 tablespoon Smoked Paprika
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 cup Peach Preserves or Jam
  • 1/2 cup BBQ Sauce (vinegar-based)
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Hot Sauce (optional)
  • 12 Slider Buns (Hawaiian sweet rolls or brioche)
  • 2 tablespoons Butter, melted
  • 1 teaspoon Poppy Seeds (optional)

Instructions

  1. Pat the pork shoulder dry and mix smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this mixture evenly over the pork and let it sit at room temperature for 30 minutes.
  2. Preheat your smoker to 225°F (107°C). If using wood chunks, soak them for 30 minutes and add to the smoker.
  3. Place the pork on the smoker grates and smoke until the internal temperature reaches 165°F (74°C), which takes about 4 to 5 hours.
  4. Wrap the pork tightly in butcher paper or aluminum foil when it hits 165°F to push through the stall. Return to the smoker.
  5. Continue smoking until the internal temperature reaches 203°F (95°C) and the meat is probe-tender.
  6. Remove the pork from the smoker and let it rest in the wrapper for at least 30 minutes to an hour.
  7. While the pork rests, combine peach preserves, BBQ sauce, apple cider vinegar, Worcestershire sauce, and hot sauce in a saucepan. Heat over medium-low until smooth and simmer for 5 minutes.
  8. Discard fat and bone from the pork. Shred the meat using two forks or a hand mixer. Mix half of the peach BBQ sauce into the pork.
  9. Slice slider buns in half, brush cut sides with melted butter, and sprinkle with poppy seeds. Toast in the oven at 350°F (175°C) for 2-3 minutes.
  10. Pile the pulled pork onto the bottom buns, drizzle with extra sauce, and top with bun lids.

Notes

Trust the temperature, not the clock. The pork is done when a probe slides in like butter. Do not open the smoker frequently to avoid heat loss. For a gluten-free option, use certified gluten-free BBQ sauce and Worcestershire sauce, and serve on gluten-free buns or lettuce wraps. Leftovers taste even better the next day.

Nutrition

Keywords: pulled pork, sliders, peach BBQ, smoked pork, barbecue, summer recipes, comfort food, pork shoulder, sweet and savory

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