Espresso Balsamic Pulled Pork Sliders

Rich, tender pulled pork with a sweet-smoky kick—these sliders get their signature depth from The Olive Leaf Espresso Balsamic Vinegar. Let the slow cooker do the work, then finish with a quick stovetop sauce that clings to every strand of pork. Perfect for game day, tailgates, and easy entertaining.

Ingredients (12–16 sliders)

Pork

• 2–3 lb boneless pork shoulder (pork butt), trimmed of excess fat
• 1 cup onion, chopped
• 1 green bell pepper, chopped
• 1 tsp dried rosemary
• ½ cup The Olive Leaf Espresso Balsamic Vinegar
• ¼ tsp kosher salt
• ½ tsp freshly ground black pepper

Espresso Balsamic BBQ Sauce

• 1 cup The Olive Leaf Espresso Balsamic Vinegar
• ¾ cup ketchup
• ⅓ cup brown sugar
• ½ cup honey
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1 garlic clove, minced
• Pinch of salt & pepper

To Serve

• Slider buns, warmed
• Optional toppings: crunchy slaw, pickle chips, red onion slices

Directions

1. Load the slow cooker. Scatter onion and green pepper in the bottom. Set pork on top, sprinkle with rosemary, salt, and pepper, then pour ½ cup Espresso Balsamic over the meat.
2. Cook. Cover and cook on LOW 9–10 hours (or HIGH 4–5 hours), until the pork is very tender and shreds easily.
3. Make the sauce. While the pork cooks, combine 1 cup Espresso Balsamic, ketchup, brown sugar, honey, Worcestershire, Dijon, garlic, and a pinch of salt and pepper in a saucepan. Bring to a boil, then reduce heat and simmer 20–25 minutes until glossy and slightly thickened.
4. Shred & sauce. Transfer pork to a board and shred with two forks. Return to the slow cooker, pour the warm sauce over the meat, and toss to coat. Cover and cook on LOW 1 hour so the flavors marry.
5. Serve. Pile onto slider buns and add toppings as you like.

Make-Ahead & Storage

• Make-ahead: Pork can be cooked and sauced up to 2 days in advance; rewarm gently on LOW in the slow cooker or on the stovetop with a splash of water.
• Freeze: Portion into freezer bags (air removed) for up to 3 months; thaw overnight and reheat.
• Holding for parties: Keep on WARM in the slow cooker; add a splash of water if it thickens.

Serve With

Classic slaw, kettle chips, dill pickles, or a simple green salad. For drinks, try a porter/stout, hard cider, or a bold red like Zinfandel or Cabernet.