The classic BBQ low and slow cooking method combines with the bold flavors of bourbon and brown sugar to create a mouth-watering sensation in every bite. This recipe is perfect for lazy weekends spent with family or friends, as you enjoy the process of smoking the pork and building up layers of flavor. Trust me, it’s worth the long smoke time!
This Bourbon Brown Sugar Pulled Pork recipe is a labor of love that yields incredibly delicious results. The pork shoulder is seasoned with a sweet rub and smoked low and slow with a bourbon and brown sugar mop sauce that adds layers of flavor to the meat. The final result is juicy, tender, and packed with savory and sweet notes that will leave you craving for more. Whether you enjoy it as-is, drizzled with extra mop sauce, or turned into a BBQ sandwich, this pulled pork recipe is sure to impress your family and friends.
- 1 7-9 lb bone-in pork shoulder roast
- ¼ cup Signature Sweet Rub (or your favorite BBQ seasoning)
Bourbon & Brown Sugar Mop Sauce:
- 1 ½ cups bourbon
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon Signature Sweet Rub
- Fire up the smoker. Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.
- Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid.
- Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil while whisking and remove from the heat. Set aside.
- Smoke the pork. Place the pork on the grill grates and close the lid. Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.
- Braise. Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.
- Finish cooking. Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it’s softened butter. This step can take anywhere from 4-6 hours, that’s the fun part about BBQ, it’s done when it’s done.
- Rest, shred, and serve. Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Drizzle some additional braising liquid on the pork as desired.
Enjoy the succulent and flavorful Bourbon Brown Sugar Pulled Pork that will make your taste buds sing with delight. This recipe is perfect for those who appreciate the art of BBQ and want to create a truly unique and memorable pulled pork experience. Share it with your loved ones and enjoy the moments spent together while savoring this delicious dish.