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If you want pulled pork that’s ridiculously tender with a sweet-and-tangy bark, this one is for you. The bourbon brown sugar mop sauce builds layers of flavor as it cooks, and the finished pork shreds up like butter.
This is one of those “feed a crowd” cooks that looks impressive but is honestly pretty hands-off once you get it rolling. Just plan ahead—this one is all about low-and-slow time.
Cooking Basics
The biggest thing you need for this recipe is time. We’re cooking at 225°F using the low-and-slow method so the connective tissue breaks down and the meat turns ultra tender. Any smoker setup that can hold steady indirect heat will work. For wood, I like apple for pulled pork, but hickory or other fruit woods are great too.
Image placeholder: your smoker setup / “Pellet Smoker” photo.
A rough estimate is about 1.5 hours per pound, but every pork butt cooks a little different—internal temp is what matters.
Pork Types
At the store you’ll see names like Boston Butt, Pork Shoulder, and Boston Butt Roast. They’re all shoulder cuts and all work great for pulled pork. Bone-in is totally fine—when it’s done, the bone slides right out.
Meat Prep
This part is easy: dry the pork off with paper towels, clean up anything odd on the outside, and coat it generously with your rub. I usually skip a binder, but mustard or oil both work if you like using one. The key is to coat all sides and use a generous amount—pulled pork can handle it.
Image placeholder: pork with rub applied.
Fire Up The Pit
Once the smoker is holding steady at 225°F, place the pork on the grates. I recommend fat cap up. While it cooks, you’ll mop the pork every hour with the bourbon brown sugar mop sauce until the pork hits 170°F internal.
Finish Cooking
At 170°F, move the pork into an aluminum pan, pour any remaining mop sauce over it, and cover tightly with foil. Put it back on the smoker until it reaches 201–205°F.
Image placeholder: pork in pan / wrapped stage.
Rest + Shred
Resting matters. Let it sit covered for at least 30 minutes so the juices redistribute. Then shred (claws or forks), discard big chunks of fat/gristle, and don’t waste the pan juices—separate the fat and pour the good stuff back over the meat.
Final Thoughts
Fat cap up vs down: I’ve tried both. Fat cap down can get messy (and can rip off on the grates when you move it). I didn’t notice a big difference in tenderness, so I’m sticking with fat cap up—great results and way less hassle.
Recipe
Smoked Bourbon Brown Sugar Pulled Pork
Ingredients
Pulled Pork
- 7 to 9 lb Pork Shoulder / Boston Butt
- 1/4 cup Pork Rub
Mop Sauce
- 3/4 cup Southern Bourbon or whiskey
- 3/4 cup apple juice
- 1/2 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup dark brown sugar
- 1 Tbsp lemon juice
- 2 tsp Worcestershire sauce
- 1 tsp garlic powder
- 2 Tbsp stone ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your smoker to 225°F (use hickory or a fruit wood).
- Remove pork from packaging and wipe dry with paper towels, removing any bone pieces/liquid on the exterior.7 to 9 lb Pork Shoulder / Boston Butt
- Liberally coat the pork on all sides with pork rub. Pat it on—don’t rub it in.1/4 cup Pork Rub
- Place pork in the center of the smoker with fat cap up.
- Close lid and prepare the mop sauce:
- Add all mop sauce ingredients to a pot, bring to a boil.3/4 cup Southern Bourbon or whiskey, 3/4 cup apple juice, 1/2 cup ketchup, 1/2 cup cider vinegar, 1/2 cup dark brown sugar, 1 Tbsp lemon juice, 2 tsp Worcestershire sauce, 1 tsp garlic powder, 2 Tbsp stone ground mustard, 1/2 tsp salt, 1/2 tsp pepper
- Reduce heat and simmer 20 minutes, stirring frequently.
- Every hour, mop the pork with the sauce (use a mop or brush—be gentle so you don’t wipe off seasoning).
- When internal temp reaches 170°F (can take up to ~7 hours), remove pork and place in an aluminum pan.
- Pour remaining mop sauce over the pork and cover the pan tightly with foil.
- Return to smoker until internal temp reaches 201–205°F.
- Remove and rest covered for at least 30 minutes before shredding.
- Shred pork, discarding large chunks of fat/gristle. Separate fat from the pan juices and pour the juice over the shredded pork.
- Serve and enjoy!
Notes
- Cook time varies; estimate ~1.5 hours per pound as a rough guide.
- Fat cap up is your recommendation (easier, less mess, great results).
- Resting can be extended in a cooler with towels to hold temp for hours.
Tools & Ingredients I Use
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