Go Back
Pulled Pork

Smoked Bourbon Brown Sugar Pulled Pork

This pulled pork is low-and-slow, super tender, and finished with a bourbon brown sugar mop sauce that builds an incredible sweet-and-tangy bark. Perfect for feeding a crowd and the leftovers are even better.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 hours
Resting Time 30 minutes
Total Time 12 hours 40 minutes
Course Main Course
Cuisine American BBQ
Servings 15
Calories 560 kcal

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.
Keyword bbq, boston butt, bourbon, brown sugar, crowd-pleaser, meal prep, party food, pellet smoker, pork shoulder, pulled pork, sandwiches, smoked pork