Peach Habanero Pork Sliders Recipe

Prep and sear

Pat the pork shoulder dry. Mix kosher salt, black pepper, smoked paprika, garlic powder and onion powder and rub evenly over the pork. Heat 1 tbs vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side.

Braise

Remove pork briefly, add sliced yellow onion to the pot and sauté 2–3 minutes until slightly soft. Return pork to pot, add 1 cup broth and 2 tbs apple cider vinegar. Bring to a simmer, cover with lid, and transfer to a 300°F (150°C) oven. Cook until pork is fork-tender, about 3 hours (time will vary by size). Alternatively, cook in a slow cooker on low 6–8 hours.

Shred

Remove pork to a cutting board and let rest 10 minutes. Use two forks to shred the meat into bite-sized pieces, discarding excess fat and bone. Skim and reserve cooking liquid.

Cook sauce

In a medium saucepan over medium heat, add 1 tbs oil (or use the skillet used earlier) and sauté 1/4 cup finely chopped onion until translucent, about 3 minutes. Add minced garlic and chopped habanero and cook 30 seconds until fragrant. Add chopped peaches, brown sugar, ketchup, 2 tbs apple cider vinegar, Worcestershire sauce, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper. Bring to a simmer and cook 8–10 minutes, stirring, until peaches are soft and sauce thickens slightly. If too thick, add up to 2 tbs water or apple juice to loosen.

Blend and adjust

Carefully transfer the mixture to a blender or use an immersion blender and puree until smooth (or leave slightly chunky if preferred). Taste and adjust seasoning — add more honey or brown sugar for sweetness, more vinegar for tang, or more habanero for heat. Keep warm.

Combine pork and sauce

Place shredded pork in a large bowl or back into the pot. Pour 1 to 1 1/2 cups of the warm Peach Habanero BBQ sauce over the pork (reserve extra for serving). Toss gently until pork is evenly coated. If mixture seems dry, add 2–4 tbs reserved cooking liquid from the braise to moisten and enhance flavor. Taste and adjust seasoning.

Toast buns

Preheat oven broiler or oven to 375°F for quick toast. Brush cut sides of 8 slider buns with melted butter. Place cut-side up on a baking sheet and broil 1–2 minutes until golden (watch closely), or bake 5–7 minutes at 375°F until lightly toasted.

Assemble sliders

Place a generous 1/3 to 1/2 cup portion of sauced pulled pork on the bottom half of each bun (adjust to preference). Top each with a small spoonful of coleslaw or a few pickled red onions and a few cilantro leaves if using. Cap with top bun and secure with a toothpick if desired.

Prepare fries

If frying: heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry potato sticks in batches until golden and crisp, about 4–5 minutes per batch. Drain on paper towels and season immediately with kosher salt, pepper and paprika. If oven-roasting: toss cut potatoes with 1 tbs oil, salt, pepper and paprika, spread in a single layer on a rimmed baking sheet and roast at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp.

Serve

Portion fries alongside the two assembled sliders per serving. Serve extra Peach Habanero BBQ sauce on the side for dipping.