Smoky Bourbon Pulled Pork Sandwiches from Your Crock Pot

I remember the first time I tasted truly exceptional pulled pork. It wasn’t at some fancy barbecue joint, but at a family reunion in my Aunt Carol’s backyard. The air was thick with the scent of applewood smoke, mingled with the sweet tang of barbecue sauce. I piled the tender, smoky meat onto a soft bun, added a scoop of coleslaw, and took a bite. The explosion of flavors – the savory pork, the sweet sauce, the creamy slaw – was pure comfort food bliss. From that day on, I was hooked, always on the lookout for the perfect pulled pork recipe to recreate that unforgettable experience. And I think I’ve found it in this super-simple crockpot recipe.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Servings: 8
• Yield: 8 sandwiches
• Dietary Type: Not specified

Ingredients

• 1 kg boneless pork shoulder, string removed and excess fat trimmed
• 1 sweet onion
• 1 Granny Smith apple
• 1 bay leaf
• 2 1/2 cups beef broth, 25% less sodium
• 1/2 cup applewood smokey bourbon grilling sauce
• 3 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves
• 1/2 teaspoon pepper
• 8 whole grain buns

Equipment Needed

• Slow Cooker (Crock-Pot)
• Cutting Board
• Knife
• Whisk
• Saucepan
• Two Forks

Instructions

1. Begin by prepping your produce. Slice the sweet onion. Peel and slice the Granny Smith apple.
2. In your slow cooker, place the sliced onion, sliced apple, bay leaf, and pork shoulder. Arrange the pork so it’s somewhat nestled among the other ingredients.
3. In a separate bowl, whisk together the beef broth, half of the applewood smokey bourbon grilling sauce (reserve the other half), tomato paste, all-purpose flour, chili powder, Worcestershire sauce, garlic (minced or diced fine), and pepper. Ensure there are no lumps of flour remaining.
4. Pour the whisked sauce mixture into the slow cooker over the pork shoulder and other ingredients.
5. Cook on low for 8 hours, or until the pork is very tender and easily shreds.
6. After 8 hours, remove any excess fat that has risen to the surface of the sauce using a spoon or ladle.
7. Carefully remove the pork shoulder from the slow cooker and transfer it to a cutting board. Cover it loosely with foil to keep it warm.
8. Take the sauce remaining in the slow cooker and transfer it to a saucepan.
9. Bring the sauce to a boil over medium heat.
10. Once boiling, reduce the heat to low and simmer until the sauce has thickened slightly, stirring occasionally to prevent sticking.
11. Add the remaining half of the applewood grilling sauce to the thickened sauce in the saucepan and stir to combine.
12. Remove the bay leaf from the sauce and discard it.
13. Using two forks, shred the pork shoulder into smaller pieces.
14. Combine the shredded pork with the sauce in the saucepan, ensuring the pork is well coated.
15. Serve the smoky bourbon pulled pork on whole grain buns, topped with coleslaw and a side salad, if desired.

Expert Tips & Tricks

• Don’t skip trimming the excess fat: While some fat is good for flavor, too much will make the final product greasy.
• Sear the pork first (optional): For an even richer flavor, sear the pork shoulder in a hot skillet before adding it to the slow cooker. This adds a delicious crust.
• Thicken the sauce: If your sauce isn’t thickening to your liking, you can create a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering sauce.
• Spice it up: For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the sauce mixture.
• Make it ahead: The pulled pork can be made a day or two in advance. Store the pork and sauce separately in the refrigerator and combine them when ready to serve. The flavors will meld even more!

Serving & Storage Suggestions

Serve the smoky bourbon pulled pork on your favorite whole grain buns, and you can top it with coleslaw and a side salad. Leftover pulled pork should be stored in an airtight container in the refrigerator. It will last for 3-4 days. You can also freeze pulled pork for up to 2-3 months. Thaw it in the refrigerator overnight before reheating. To reheat, simply warm the pulled pork in a saucepan over medium heat, stirring occasionally, until heated through. You can also microwave it in short bursts, stirring in between.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	356.6 kcal	N/A
Calories from Fat	N/A	65%
Total Fat	25.6 g	39%
Saturated Fat	8.9 g	44%
Cholesterol	88.8 mg	29%
Sodium	449.8 mg	18%
Total Carbohydrate	8.3 g	2%
Dietary Fiber	1.5 g	5%
Sugars	4 g	15%
Protein	22.6 g	45%

Please note that nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free buns and ensure your Worcestershire sauce is gluten-free (many brands are). You can also substitute the all-purpose flour with a gluten-free all-purpose blend for thickening the sauce.
• Sweetness Level: Adjust the amount of applewood smokey bourbon grilling sauce to your preference. If you prefer a sweeter pulled pork, add a bit more.
• Vinegar Tang: For a more tangy flavor, add a splash of apple cider vinegar to the sauce mixture.
• Spicier Version: For a spicier flavor, you could use a hot BBQ sauce, add some diced jalapenos, or use a spicier chili powder.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork shoulder is ideal due to its high fat content and ability to become incredibly tender, you could use pork butt (also known as Boston butt). Avoid leaner cuts like pork loin, as they tend to dry out in the slow cooker.

Q: Can I cook this on high instead of low?
A: Yes, you can cook it on high for about 4-5 hours. However, cooking on low for a longer period generally results in a more tender and flavorful pulled pork.

Q: What if I don’t have applewood smokey bourbon grilling sauce?
A: You can substitute with your favorite barbecue sauce, but the applewood smokey bourbon flavor really complements the pork. If you’re using a different sauce, consider adding a teaspoon of liquid smoke to replicate the smoky flavor.

Q: Do I need to add water to the slow cooker?
A: The beef broth provides enough liquid for the slow cooking process. Adding extra water is generally not necessary and may dilute the flavor.

Q: Can I add other vegetables to the slow cooker?
A: Absolutely! You could add carrots, celery, or bell peppers for added flavor and nutrients. Just chop them into relatively large pieces so they don’t become mushy during the long cooking time.

Final Thoughts

I truly hope you give this recipe a try. The smoky, sweet, and savory flavors of this pulled pork are absolutely irresistible, and the slow cooker makes it incredibly easy to prepare. Imagine the satisfying feeling of serving up tender, flavorful pulled pork sandwiches to your friends and family. Don’t be afraid to experiment with variations and make it your own. And please, let me know what you think! Share your photos and feedback – I can’t wait to hear about your culinary creations. Maybe try pairing it with a crisp apple cider or a tangy coleslaw for the perfect summer meal! Happy cooking!