Slow-Cooker Maple Bourbon Bacon Pulled Pork Step-by-step instructions

Before you start

Before beginning, ensure your pork shoulder is properly trimmed of excess fat if preferred, though leaving some fat will add to the final succulence. Have all your glaze ingredients—maple syrup, bourbon, and BBQ sauce—measured and ready to pour.

Prepare your slow cooker by ensuring the stoneware insert is clean and dry. If you plan to serve immediately, have your brioche buns toasted and the cheddar cheese sliced, so everything is ready to assemble as soon as the pork is finished resting.

Instructions

Layering the ingredients

1. 1Layer the Ingredients
   Place the chopped bacon and sliced sweet onion at the bottom of the slow cooker. Add the pork shoulder on top of the onion and bacon layer. Pour the maple syrup, bourbon, and BBQ sauce evenly over the meat, ensuring it is well coated for consistent flavor infusion during the long cooking process.
   Look for Ensure the bacon is distributed evenly at the bottom to create a flavorful base for the pork shoulder.
   Tip Season the pork shoulder generously with salt and pepper before placing it in the slow cooker for better flavor penetration.

The ingredients should be neatly layered, with the bacon and onions creating a aromatic bed for the pork shoulder.

The glaze should be poured evenly over the top, ensuring it starts to settle around the meat. Everything should be ready for the long, slow transformation that will occur over the next eight hours.

Slow cooking the pork

2. 2Slow Cook the Pork
   Set the slow cooker to low and cook for 8 hours. During this time, the pork will become incredibly tender as it simmers in the maple-bourbon glaze. The internal temperature of the pork shoulder must reach 145°F (63°C) to be safely cooked through. Once finished, let the meat rest for 10 minutes before shredding with meat claws to ensure the juices redistribute throughout the strands.
   Look for The pork is done when it shreds easily with a fork and the internal temperature reaches 145°F (63°C).
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently during the cooking process to maintain a consistent temperature and moisture level inside the slow cooker.

The kitchen will be filled with the deep, smoky aroma of bourbon and caramelized pork. The meat will appear dark, tender, and submerged in a bubbling, rich liquid. It should be soft enough to fall apart at the slightest touch, indicating that the connective tissues have fully broken down.

Shredding and serving

3. 3Shred and Serve
   Shred the tender pork directly in the slow cooker, allowing it to soak up all the rich maple-bourbon gravy. Toast the brioche buns and assemble the sandwiches by piling the pulled pork onto the base. Top with sharp cheddar cheese and extra crispy bacon crumbles before covering with the top bun for a perfect, hearty serving.
   Look for The pork should be fully coated in the reduced sauce and easily pulled apart into succulent strands.
   Tip If the sauce is too thin, remove the pork and reduce the liquid in a saucepan over medium heat for a few minutes before tossing it back with the meat.

The pork will be shredded into fine, glistening strands coated in the sticky maple-bourbon gravy. When plated on toasted brioche buns and topped with cheese and bacon, the sandwich should be tall, steaming, and visually appealing, with the cheese slightly melted from the heat of the meat.

Common mistakes

A common mistake is failing to let the meat rest after cooking, which can lead to dry pulled pork as the juices escape during shredding. Another error is over-crowding the slow cooker, which prevents even heat distribution and can result in uneven cooking.

Ensure you do not lift the lid during the first 6 hours of cooking, as this releases heat and steam, significantly increasing the required cooking time. Finally, avoid using low-quality BBQ sauce, as it may lack the necessary acidity to balance the maple and bourbon.

How to tell it’s done

The pork is done when it pulls apart effortlessly with the pressure of a fork or meat claws. The internal temperature must reach 145°F (63°C) at the thickest part. The sauce should have thickened into a rich, glossy glaze that coats the meat thoroughly.

If the meat offers resistance, it needs more time; continue cooking for another 30 minutes. Always let the meat rest for at least 10 minutes before serving to ensure the juices remain trapped inside the fibers.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest