Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions

Premonition Cellars

3360 E Coffey Lande, Suite E
Santa Rosa, CA 95403

For Wine & Food Affair, we'll be serving pulled pork sliders made from a roasted pig. At home, you can prepare this recipe using a slow-cooked pork shoulder, as instructed below. Either way, the meat is delicious tucked inside slider buns and topped with our mustard BBQ sauce and pickled red onions!

Pulled Pork

  • 3 pounds pork butt (shoulder)
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 2 teaspoons Tabasco sauce
To prepare the pulled pork, preheat the oven to 375°F.

Season the pork generously with salt and pepper. Place in a roasting pan just large enough to hold the meat. Roast uncovered for 2 hours, flipping the meat halfway through.

Remove the pan from the oven. Pour the water and vinegar over the pork and cover the pan with aluminum foil. Continue roasting for 1 hour more.

The pork is done when the meat is easily pierced with a fork. Pour off the fat and juices from the pan and place in a separate container. Skim the fat off the top and discard. Reserve the juices.

Using 2 forks, shred the pork and add to the reserved juices. Add the Tabasco sauce, adjust the seasoning with salt and mix well.

Pickled Red Onions

  • 1/2 teaspoon minced garlic
  • 1 jalapeño chile, seeded and julienned
  • 1/4 cup sugar
  • 3/4 cup cider vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup water
  • 1 medium red onion, thinly sliced
To prepare the pickled red onions, in a medium saucepan over high heat, combine the garlic, jalapeño, sugar, vinegar, salt, pepper and water. Bring to a boil, then add the onion and remove from the heat. Let stand until cool, about 1 hour. 

Mustard BBQ Sauce

  • 1/4 cup yellow mustard
  • 2 tablespoons minced garlic
  • 1/4 cup cider vinegar
  • 1 cup barbecue sauce
To prepare the sauce, in a small saucepan over medium heat, whisk together the mustard, garlic, vinegar and barbecue sauce. Simmer for 5 minutes, then remove from the heat. 


  • 3 cups shredded pork (recipe above)
  • 12 mini hamburger buns or dinner rolls
To serve, place a heaping tablespoon of the pulled pork on the bottom halves of the buns. Drizzle with the barbecue sauce and top with some of the pickled red onions. Cover with the top halves of the buns and serve.

Premonition Cellars

3360 E Coffey Lande, Suite E
Santa Rosa, CA 95403