This Jack Daniel’s pulled pork brings together a sweet, smoky, and slightly tangy sauce with tender, fall-apart pork shoulder. The whiskey adds a deep, caramel-like note that complements the brown sugar and barbecue flavors, while the slow cooker does all the work. It’s a crowd-pleasing dish perfect for sandwiches, tacos, or served over rice.
Ingredients
- 1 (4–5 lb / 1.8–2.3 kg) pork shoulder (also called pork butt), trimmed of excess fat
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) salt
- 1 cup (240 ml) Jack Daniel’s whiskey
- 1 cup (240 ml) barbecue sauce (your favorite brand or homemade)
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (100 g) brown sugar, packed
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) liquid smoke (optional, but adds smokiness)
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
Instructions
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub this spice mixture all over the pork shoulder, pressing it into the meat.
- Place the sliced onion and minced garlic in the bottom of a 6-quart (5.7 L) slow cooker. Lay the seasoned pork on top.
- In a separate bowl, whisk together the Jack Daniel’s, barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke (if using). Pour this mixture over the pork.
- Cover the slow cooker and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is fork-tender and easily shreds.
- Carefully transfer the pork to a large cutting board or bowl. Let it rest for 15–20 minutes, then shred with two forks, discarding any large pieces of fat.
- Skim excess fat from the sauce in the slow cooker. If you prefer a thicker sauce, transfer it to a saucepan and simmer over medium heat for 10–15 minutes, or until reduced to your liking.
- Return the shredded pork to the slow cooker and toss with the sauce. Serve immediately, or keep warm on the ‘warm’ setting.
Tips
- Use pork shoulder (pork butt), not pork loin, for the best texture. The higher fat content keeps the meat moist during long cooking.
- Don’t skip the rest after cooking. Letting the pork sit for 15–20 minutes before shredding allows the juices to redistribute, making it more tender.
- Adjust the whiskey to your taste. If you prefer a milder alcohol flavor, reduce to 3/4 cup (180 ml) and add a splash of apple juice. Remember, the alcohol doesn’t fully cook off during slow cooking, so it’s not recommended for children or those avoiding alcohol.
- Make it ahead: This pulled pork tastes even better the next day. Store it in the fridge and reheat gently.
Serving Suggestions
Serve this Jack Daniel’s pulled pork on soft brioche buns with coleslaw and pickles for a classic BBQ sandwich. It’s also great over creamy mashed potatoes, in tacos with a tangy slaw, or on a loaded baked potato. A side of cornbread or mac and cheese rounds out the meal.
Variations
- Spicy Kick: Add 1–2 chipotle peppers in adobo sauce or a teaspoon of cayenne pepper to the sauce.
- Honey Bourbon: Replace the brown sugar with 1/2 cup honey for a different sweetness.
- Smoky Oven Version: If you don’t have a slow cooker, braise the pork in a Dutch oven at 300°F (150°C) for 3–4 hours, covered, until tender.
- No-Whiskey Version: Substitute the whiskey with apple juice or beef broth for a family-friendly version.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of water or sauce to keep it moist. Ensure leftovers reach an internal temperature of 165°F (74°C) when reheating.
Frequently Asked Questions
Can I use a different cut of pork? Yes, you can use pork loin, but it will be leaner and may dry out. Pork shoulder is best for slow cooking.
Is the alcohol completely cooked off? No, not all the alcohol evaporates during slow cooking. If you’re serving children or avoiding alcohol, use a non-alcoholic substitute like apple juice.
Can I cook this on high? Yes, you can cook on HIGH for 5–6 hours, but LOW is recommended for the most tender results.
Why is my pulled pork dry? This usually happens if you cook it too long or use a lean cut. Make sure you have enough liquid and don’t overcook.
Can I make this in an Instant Pot? Absolutely. Sear the pork first, then pressure cook on high for 60–90 minutes, followed by natural release.
How do I thicken the sauce? Simmer the sauce on the stovetop after shredding, or mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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