Tried and True: Bourbon Slow Cooked Pulled Pork


When I made Nigella Lawson’s Bourbon Glazed Ribs back in December, little did I know that I would adore this sauce so much that I would try to jazz it up in the slow-cooker.  This will be the ONLY sauce I use for pulled pork for quite some time.  The flavor is phenomenal and this Bourbon Slow Cooked Pulled Pork, served with my poblano rice,  is a winner of a dinner!  Sidenote: the leftover pork makes a killer sandwich the next day!  The key, in my opinion, searing the pork before adding it to the slow cooker.  Added bonus if you have a slow cooker insert that is stovetop friendly like mine because those little brown bits on the bottom of the pan add so much flavor.

So – the next time you want to make some of the best pulled pork you have ever tried – make this dish.  I promise that it will be your new go-to recipe!


Gather your ingredients


Brown the pork


 Shred and Sauce


The end result

Bourbon Slow Cooked Pulled Pork
  • 2 lb. pork shoulder
  • ½ cup packed dark brown sugar
  • ¾ cup bourbon
  • 2 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tomato ketchup
  • 1 large onion, sliced
  1. Season the pork with salt and pepper. Brown the pork on all sides and place in slow cooker.
  2. Scatter the sliced onions around the slow cooker.
  3. In a large bowl, mix the dark brown sugar, bourbon, soy sauce, Dijon mustard, and ketchup. Pour over the pork and onion mixture.
  4. Set the slow cooker to low and cook the pork mixture for 8 hours.
  5. At the end of 8 hours, remove the pork let it rest for 10-15 minutes.
  6. Using an immersion blender, blend the onions and the sauce to a smooth mixture. If you don’t have an immersion blender, use your blender – it will be just fine.
  7. Shred the pork and mix some of the sauce with the shredded pork. Serve with extra sauce if requested.
  8. Enjoy!
Recipe adapted from Nigella Lawson

[FTC Disclosure: This post contains affiliate and/or referral links which help offset the cost of hosting this site. However, as always, my opinions are 100% my own]


  1. says

    That looks so tasty. I bet the bourbon makes it extra good. I'd like that wrapped in a warm tortilla with some tomatillo salsa on top. Yum.

  2. Anonymous says

    I made this on the weekend and it was fantastic. We eat pulled pork in warm tortillas, and my one complaint is that the sauce was too runny, making for very messy sandwiches. What can I do to this to thicken up the sauce? After blending, should I put it in a pot and boil it down a bit? Or can I do something else?

  3. kathryn says

    I want to do a Kentucky Derby party for around 40-50 people and serve pulled pork sandwiches using this yummy recipe. How many people does the recipe serve? Its a fundraiser so I have to be mindful of the cost but I am not a cook so I’m trying to guess how to multiply this receipe and adapt it to how much I’ll need for sandwiches. Also, I plan on just serving it with chips and red velvet cupcakes, but I need a little something more to serve with it. We always serve cole slaw or salad; can you think of something different??? and easy!! Thank you so much, sure appreciate any help!!

  4. deana says

    what if i don’t brown the meat first? will it be as tasty? Im short on time and have a new baby so stove usage is limited these days! haha.


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