Servings: Serves: Yields 4 to 5 sliders

Ingredients: subheading: Ingredients:
1 cups of bourbon (I have used Maker's Mark, this time used Bulleit Rye) 1 cups of bourbon (I have used Maker's Mark, this time used Bulleit Rye)
1 tablespoons olive oil 1 tablespoons olive oil
½ yellow onion, chopped ½ yellow onion, chopped
2 cloves garlic, minced 2 cloves garlic, minced
¼ cup red wine vinegar ¼ cup red wine vinegar
1 14.5 ounce can whole tomatoes, pureed with juice 1 14.5 ounce can whole tomatoes, pureed with juice
3 chipote peppers in adobo sauce 3 chipote peppers in adobo sauce
½ cup plus 2 tablespoons ketchup ½ cup plus 2 tablespoons ketchup
2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
1 tablespoon dijon mustard 1 tablespoon dijon mustard
½ tablespoon honey ½ tablespoon honey
1½ tablespoons molasses 1½ tablespoons molasses
1½ tablespoons sriracha hot sauce 1½ tablespoons sriracha hot sauce
¼ cup brown sugar ¼ cup brown sugar
1 pound pork loin or tenderloin 1 pound pork loin or tenderloin
Slider buns Slider buns

In a small saucepan on medium-high heat, reduce the bourbon to ½ cup. Set aside.
Heat up the olive oil in a dutch oven or large saucepan. Over medium-low heat, sweat the onions and garlic for several minutes until translucent. Add the red wine vinegar and stir, allowing the liquid to reduce until it's almost gone.
Add the pureed tomatoes, chipotle peppers, ketchup, Worcestershire sauce, dijon mustard, honey, molasses, sriracha and brown sugar. Simmer, stirring occasionally, for 35 minutes. Puree the sauce in a blender. Return to the dutch oven and add the reduced bourbon. Stir and cook on medium-high heat for another 5 minutes until the sauce has reduced slightly.
Place the pork tenderloin in a slow cooker along with 1 cup of the sauce. Cook on the low setting for 8 hours or on high for 4 to 5 hours. Use two forks to shred the pork.
Toss with more of the sauce (the slow cooker sauce will have lost much of its flavor) and serve over warmed slider buns.