Slow-Cooker Maple Bourbon Bacon Pulled Pork Tips, FAQ & printable recipe

Tips for success

For an extra layer of texture, consider crisping the shredded pork in a cast-iron skillet for a few minutes before serving. This will caramelize the edges of the meat and intensify the smoky flavors from the bacon and bourbon.

Be sure to keep the heat moderate to avoid burning the sugars in the maple syrup and BBQ sauce, which can happen quickly if the pan is too hot.

If you find the sauce is too sweet for your preference, add a tablespoon of apple cider vinegar at the end of the cooking process. This acidity will cut through the richness of the maple syrup and bourbon, providing a bright, tangy contrast that balances the overall flavor profile.

Adjust the amount gradually, tasting as you go, until you achieve the perfect harmony of sweet, smoky, and tangy notes in your pulled pork.

Variations

• Spicy Maple Pork: Add two tablespoons of chopped chipotle peppers in adobo sauce to the slow cooker before starting. This introduces a smoky heat that balances the sweetness of the maple syrup perfectly.
• Apple Cider Infusion: Replace the bourbon with one cup of unfiltered apple cider for a milder, fruit-forward flavor. This variation is particularly popular during the autumn months and pairs beautifully with the pork.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days.

Freezer

Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of water or BBQ sauce to maintain moisture, until heated through.

Store any leftover pulled pork in an airtight container to maintain moisture. It is best to keep the meat and the sauce together to prevent the pork from drying out while in the refrigerator. Consume within 3 to 4 days for the best quality and flavor.

This recipe is excellent for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can cook the pork completely, shred it, and store it in the fridge. When ready to serve, simply reheat the meat gently in a saucepan or the slow cooker with a splash of water to loosen the glaze.

Serving ideas

Serve this maple bourbon bacon pulled pork on toasted brioche buns for the ultimate contrast between the soft, flavorful meat and the slightly crisp, buttery bread. The sweetness of the brioche complements the savory notes of the pork perfectly.

Consider serving with a side of crunchy coleslaw or pickles to add a fresh, acidic component that lightens the meal and adds a delightful textural variety to each bite.

For a more casual presentation, you can serve the pulled pork in a large bowl alongside various toppings, allowing guests to build their own sliders. Providing extras like pickled red onions, jalapeños, or even a dollop of sour cream allows for customizable flavor combinations.

This approach works well for gatherings, as it keeps the main dish warm and inviting while encouraging interaction and enjoyment of the various textures and flavors in the meal.

Frequently asked questions

Recipe card

Slow-Cooker Maple Bourbon Bacon Pulled Pork

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 6 strips thick-cut bacon, chopped
• 1 sweet onion, sliced
• 4 lb pork shoulder, seasoned
• 1/2 cup pure Vermont maple syrup
• 1/3 cup bourbon
• 1 cup ketchup-molasses BBQ sauce
• 8 brioche buns (contain gluten, eggs, milk), toasted
• 8 slices sharp cheddar cheese

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

42 g

Fat

30 g

Fiber

1 g

Sugar

32 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.