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Pulled pork sandwich on table with additional bun and potato salad.
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Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Juicy and delicious, this shredded pork is fall-apart tender and is easy to make using a slow cooker. Covered in a flavorful bourbon-peach barbecue sauce, this is a stress-free dinner recipe and a crowd favorite!
Prep Time30 mins
Cook Time7 hrs
Total Time7 hrs 30 mins
Course: dinner
Cuisine: American, BBQ
Servings: 8 people
Calories: 418kcal
Author: Amanda Mason

Equipment

  • 6 quart slow cooker

Ingredients

Instructions

To Prepare the Meat

  • Start off by seasoning the meat with the smoked paprika, 1 teaspoon of salt, and the fresh ground black pepper. Rub evenly over the shoulder until it's covered on all sides.
  • Add the olive oil to a large skillet and heat on medium-high. Once the oil is hot, sear for 10 minutes, turning to brown on all sides. Once it's been seared, place the shoulder in the slow cooker and set aside.
  • In a large saucepan, combine the chicken stock, balsamic vinegar, molasses, soy sauce, and red pepper flakes. Whisk to combine and bring to a low rolling boil, ensuring you scrape the bottom of the pan to loosen any browned bits. Add the peach preserves and whisk until combined.
  • From there, pour the sauce mixture over the meat in the slow cooker.
  • With a sharp knife, thinly slice the onion and chop the garlic. Add the onion and garlic so they top the meat.

To Slow Cook

  • Place the lid on the slow cooker and cook on low for 6-7 hours.
  • When done, remove the pork from the slow cooker and place it in a 13x9 dish.
  • With a slotted spoon, remove the cooked onions from the liquid and place in a bowl. Set aside.

To Prepare the Bourbon Barbecue Sauce

  • To prepare the sauce, place the reserved liquid from the slow cooker and the cooked onions, remaining 1/4 teaspoon salt, garlic and onion powder in a large skillet over medium-high heat.
  • Slowly stir the bourbon into the sauce and bring to a boil. Lower the heat to medium and cook for 10 minutes or until mixture is reduced to about 1.5 cups.
  • To slightly thicken the sauce, combine 2 Tablespoons of cold water and cornstarch in a small bowl. Pour it into the sauce and whisk to combine.
  • Once the meat has slightly cooled, use a pair of meat claws and start shredding the meat and then set aside. Drizzle the bourbon sauce over shredded pork, ensuring you mix well to coat.
  • Serve immediately.

Notes

  • You'll need a 6-quart electric slow cooker for this recipe.
  • A lot of people tie the shoulder with a piece of twine. Personally, I don't like to do that with this recipe. I want the meat to expand while it slow cooks so the moisture can really penetrate into the meat.
  • The best meat for pulled pork is pork butt, but some people use pork tenderloin. While this is an option, just know that it won't shred as well.
  • A lot of slow cooker pulled pork recipes will have you discard the fat by placing the reserved liquid in a gallon size Ziplock bag so the fat can rise to the top. I omit this step because I want the fat to remain in the sauce. The fat really enhances the flavor in this dish as well as contributes to the moisture in the meat.
  • We're making a vinegar based bbq sauce and whenever possible, I recommend using a flavored balsamic vinegar. A peach flavored balsamic vinegar is phenomenal in this recipe.
  • I like to add a hint of smoky flavor, so I use smoked paprika.
  • You can use the fork test to tell when the pork is done. Take a fork and insert it into the middle of the meat. If the fork easily turns and it is starting to fall apart, it's done.
  • If you don't have meat claws, you can use two forks to shred the meat.

Nutrition

Calories: 418kcal | Carbohydrates: 34g | Protein: 46g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 120mg | Sodium: 765mg | Potassium: 1101mg | Fiber: 1g | Sugar: 25g | Vitamin A: 320IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 3mg