Slow Cooker Kentucky-Style Pulled Pork with Bourbon BBQ Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender pulled pork slow-cooked to perfection and tossed in a rich, smoky bourbon-infused barbecue sauce, capturing the essence of Kentucky flavors. This American-inspired slow-cooker recipe, ready in about 500 minutes, pairs pork shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs, trimmed of excess fat pork shoulder
• 2 tsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup apple cider vinegar
• 1/4 cup bourbon whiskey
• 1 cup ketchup
• 1/4 cup packed brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp yellow mustard
• 1/2 tsp red pepper flakes
• 1 tbsp olive oil

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Instructions

1. Step 1: Combine 2 tsp salt, 1 tsp black pepper, 2 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl and rub evenly over 4 lbs trimmed pork shoulder.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the pork shoulder on all sides for 3-4 minutes until browned and caramelized. Transfer to slow cooker.
3. Step 3: In a bowl, whisk together 1/2 cup apple cider vinegar, 1/4 cup bourbon whiskey, 1 cup ketchup, 1/4 cup brown sugar, 1 tbsp Worcestershire sauce, 1 tbsp yellow mustard, and 1/2 tsp red pepper flakes until smooth.
4. Step 4: Pour the bourbon BBQ sauce over the pork in the slow cooker. Cover and cook on low for 8 hours until pork is fork-tender and shreds easily.
5. Step 5: Remove pork, shred with two forks, and toss with remaining sauce in the slow cooker before serving on buns, over rice, or with coleslaw.