Ingredients

The following ingredients have 4 Servings
  • 4 pounds Bone-In Pork Shoulder Roast (trimmed of excess fat)
  • 1 cup Bourbon (divided)
  • 1 pound Thick Sliced Center Cut Bacon
  • 18 ounces Barbecue Sauce (your favorite brand (I like Sweet Baby Ray's))
  • 1/2 cup Light Brown Sugar
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Smoked Paprika
  • 2 teaspoons Freshly Ground Black Pepper
  • 1 teaspoon Chipotle Chili Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoons Dried Thyme

Instruction

  • In a small mixing bowl, combine all of the ingredients for the Sweet & Spicy Rub until well combined.
  • Place pork shoulder roast on a rimmed baking sheet and rub all of the spice rub into the meat. Covering all sides.
  • Place pork shoulder roast into the bottom of a 6 quart or larger slow cooker.
  • Pour 1/4 cup of the bourbon over the top of the pork shoulder roast.
  • Cover and cook on LOW for 8 to 10 hours until the pork is super tender and falling off the bone.
  • While the pork is cooking in the slow cooker, chop the thick sliced bacon and cook in a frying pan on the stove-top until crispy. Drain off fat and set the bacon on a paper towel lined plate in the refrigerator until the pork is cooked.
  • When the pork is cooked and tender, carefully remove the pork roast from the slow cooker and place on a rimmed baking sheet. Discard the cooking liquid from the slow cooker.
  • Shred pork with two forks and place shredded meat back into slow cooker.
  • Add the cooked bacon, barbecue sauce and remaining 3/4 cup bourbon to the pork in the slow cooker and toss to mix and coat the shredded pork in the BBQ sauce.
  • Recover the slow cooker and continue to cook an additional 1 hour on LOW or set your slow cooker to WARM for at least 2 hours to bring everything in the slow cooker (including the cold cooked bacon) up to temperature.
  • Serve pulled pork on your favorite buns or rolls as sandwiches.