Pumpkin BBQ Pulled Pork Sliders

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

Pulled Pork
  • 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
Pumpkin BBQ Sauce
  • 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
Heat a pot or skillet over medium high heat. Sprinkle the salt and pepper all over the pork. Transfer the meat to the hot pot and brown the pork shoulder on each side for 3-4 minutes.
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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.

When the pork is finished, remove from the slow cooker and let it rest until it is cool enough to handle. Shred the pork, removing any fatty sections as you go. To make this in advance, the pork can be refrigerated for up to 3 days, or frozen for up to a month.

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.

Add the remaining ingredients and cook for about 5 minutes. Transfer the contents of the pot to a blender and let cool. Puree the sauce in the blender for about 30 seconds or until it is well combined. The sauce can be added to the pork before serving, or kept separately in the fridge for up to 3 days.
Pile the BBQ pork on to slider buns, add a few Caramelized Red Onions and Pickled Jalapenos as toppings and enjoy!
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