Crockpot Bourbon Bacon Pulled Pork is delicious comfort food, with a hint of bourbon and crispy bacon, resulting in a deliciously savory and satisfying meal.
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With just 5 minutes of prep, this will BBQ pork will be a hit for your next cookout or family gathering! Serve with a side of my Creamy Macaroni and Cheese, Chipotle Coleslaw , and my Old Fashioned Apple Cake this recipe is an easy mouthwatering meal, smoky with a delicious tangy sauce.
Why this recipe works
Pulled pork is always great for large crowds or make a pulled pork bar a Super Bowl party! Bourbon and bacon takes this pulled pork to the next level! Whether you pile it on buns for a pork sandwich, pork sliders, nachos, or a Pulled Pork Loaded Baked Potato or Pulled Pork Mac N Cheese this one is always a hit!
Ingredients Needed for this pulled pork recipe
Notes
- Pork: Opt for a pork shoulder or pork butt as they are well-suited for slow cooking and will result in tender, flavorful pulled pork.
- Bacon: I like to use smoky flavor bacon like applewood.
- Barbecue sauce: Use your favorite bottled barbecue sauce I like Kinders! Or make a homemade bbq sauce.
- Maple Syrup: Use real syrup here
- Bourbon: Doesn't have to be a fancy bourbon, I usually just use Jim Beam it adds awesome flavor.
- Red pepper flakes: Adds a nice little kick, you can use cayenne pepper if you prefer or it can certainly be left out.
What is the best meat for pulled pork?
The best cut of pork to use for crockpot pulled pork is pork shoulder or pork butt but can be also called Boston butt picnic roast. This pork has the best fat marbling to allow for easy juicy shredding and great taste and is typically an affordable cut of meat. Other cuts of pork will work but will be a bit dryer and tougher.
How to make this pulled pork
- Step 1: In a small bowl mix all the sauce ingredients together.
- Step 2: Place pork roast into the slow cooker then pour the sauce over the top, and add in the bacon.
- Step 3: Place the lid on the crockpot and cook.
- Step 4: Remove the lid and shred the roast, toss the shredded pork with the juices.
Recipe Tips
- I like to use this 7qt slow cooker but any 6-8 quart slow cooker will work.
- Place your shredded pulled pork on a foil-lined baking sheet and place it under the broiler for a couple of minutes to get a little char and those crispy browned bits everybody loves.
- Use a crock pot liner for easy cleanup!
- Rest the meat for about 1 hour before shredding will allow all the juices to redistribute back into the meat for the best-pulled pork
Recipe Faq's
Pulled pork is best cooked on the low setting, this allows the connective tissues to fully break down and become fall-apart tender.
I love to serve this pulled pork with some Milk Boiled Corn, Southern Potato Salad and Honey Cornbread.
Yes, you can make this crockpot bourbon bacon pulled pork without the alcohol, however it adds so much flavor you will lose the bourbon taste so you’ll need to use a substitute such as bourbon-flavored barbeque sauce instead of the original barbeque sauce.
Yes, you can make this crockpot bourbon bacon pulled pork ahead of time and freeze it in an airtight container in your freezer for up to 4 months.
To thaw, place the pulled pork in your refrigerator for 24 hours or until it is thawed throughout for a quick and easy meal.
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Crockpot Bourbon Bacon Pulled Pork
Ingredients
- 1 Pork Shoulder roast 4-6 pounds See notes
- 1 tablespoon garlic minced
- 1 tablespoon onion powder
- 1 ½ cup barbeque sauce
- 1/4 cup light brown sugar
- 1/2 cup bourbon liquor
- 1 pound of sliced bacon cooked
- 1/4 maple syrup
- 1/2 tablespoon red pepper flakes
Instructions
- In a medium bowl, combine garlic, onion powder, barbeque sauce, brown sugar, bourbon, maple syrup, and red pepper flakes.
- Place pork shoulder, fat side up, in a 6–8-quart crockpot and pour your bourbon mixture over the meat. Coarsely crumble strips of bacon over the meat and sauce.
- Place the lid on your crockpot and cook on low for 8-10 hours.
- Once cooked, use 2 forks or a meat shredder to shred the pork and mix it with the surrounding sauce and juices.
- Serve warm on buns or by itself.
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