Suncé’s Pulled Pork Sliders

Featured by Suncé Winery & Vineyard in the Gold Wine Club.
Suncé’s Pulled Pork Sliders


Flavorful and tender, these sliders will make you wish they were full sized burgers! The homemade BBQ sauce and slightly spicy Secret Sauce add wonderful depth to the already tasty pulled pork. Note: The pork will need to cook for 8 - 12 hours, or overnight.

Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 120 Minutes


• 4 lb. pork butt/shoulder roast
• 1/2 tsp. garlic granules
• 1/2 tsp. seasoned salt
• 1/2 tsp. dark chili powder
• 1/2 tsp. cayenne powder
• 1/2 tsp. black pepper
• 2 bottles of beer
• Multiple splashes of Suncé Zinfandel
• 1 onion, sliced

Homemade BBQ Sauce:
• 1 32-oz. Heinz Ketchup
• 1 1/2 cups apple
• Cider vinegar
• 1/2 cup brown sugar
• 1/4 cup Worcestershire
• 2 Tbs. lemon juice
• 1/2 tsp. horseradish

Secret Sauce:
• Small can Herdez Salsa Verde
• Small can mayonnaise
• 1/2 small can Heinz
• Ketchup
• 1 Tbs. dark chili powder
• 1/2 tsp. cayenne


For the Sliders:
Spray entire inside of crock pot with cooking spray. Place one sliced onion at the bottom of crock pot. Stud the pork roast with garlic cloves (if desired).

In a small bowl, mix all the dry seasonings together. Rub the mixture all over the roast. Place the roast in slow cooker on top of the sliced onion and add enough water and Zinfandel to fill the crock pot to two thirds of the way full.

Cover and cook on low for 8 to 12 hours, or overnight. Baste with juices and additional Zinfandel. Remove and discard the garlic cloves, bone, and fat, as well as any water, onions and grease remaining in the pot. When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.

Return the pulled pork to the crock pot. Mix in the BBQ Sauce and cover. Heat on medium-high heat for 1 to 3 hours. Serve on soft sour dough buns doused with our Secret Sauce.

For the BBQ Sauce:
Mix all the ingredients together and cook to a soft boil for 6 minutes.

For the Secret Sauce:
Use the small can of Herdez Salsa Verde to measure the same amount of mayonnaise, and use half the measurement for the Ketchup. Mix all ingredients together and put in a squeeze bottle.

Recipe provided by Suncé.
Pair with the Suncé 2013 ‘Old Clones’ Zinfandel

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