Each year at our Harvest Party, I like to have one large, warm dish in the crock pot available for our guests to serve themselves. In the past I’ve made a pumpkin turkey chili and a butternut squash soup and this year I wanted to try out pumpkin BBQ pulled pork sliders. I searched around for a recipe that looked good enough to try and found a really tasty recipe for a Pumpkin BBQ Pulled Pork Eggs Benedict. I used the part of the recipe for just the pulled pork and BBQ sauce (although it sounds awesome as a topping to eggs benedict too!)
After I made a trial run before the party, I made a few changes to the slow cooker braise, but really liked the pumpkin BBQ sauce so kept that as is, although I omitted the liquid smoke.
Pumpkin BBQ Pulled Pork
Serves 6-8
- 2 tablespoons olive oil
- 3 pounds boneless pork shoulder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 cup pumpkin beer
- 2 cups chicken stock
- 1/2 cup frozen or fresh diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon pumpkin pie spice
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 1/2 cup pureed pumpkin or squash (or 1 15-ounce can pumpkin puree)
- 1/2 cup pumpkin beer
- 1/3 cup balsamic vinegar
- 1/4 cup molasses
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons ground mustard
Transfer the pork to the slow cooker and add the beer, chicken stock, diced onions and spices. Set the slow cooker on low and cook for 8 hours.
For the pumpkin BBQ sauce, heat a pot over medium heat and add the olive oil and onions, cooking until translucent, about 5 minutes. Add in the garlic, and cook a minute more.
Half Pint Garden 
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