Bourbon Brown Sugar Smoked Pulled Pork is one of those recipes for the ages. Classic BBQ low and slow cooking combines with punchy, tongue-tingling flavors to make your mouth real happy!
Bourbon Brown Sugar Pulled Pork
As a food blogger, I’m always on the hunt for products that feel innovative, exciting, and new. When Twist’d Q this Wicked Sweet Bourbon Seasoning to use in a sponsored recipe, I knew it was going on a pork shoulder and into my smoker. They craft this particular seasoning blend with layers of sweet and spice that are basically made for the subtle/savory natural flavors in pork. Perfect meat harmony. I love when that happens!
Pulled Pork Seasoning
I have been so excited to share this recipe with you guys, my husband told me this was the best pulled pork I’ve ever done! I’ve already had a few people asking where they can grab a bottle, and it’s sold exclusively in Wal-Mart stores. You can see if there is a store carrying near you HERE. The label got a makeover since I first posted the recipe and video, it looks like this now:
I kept the process for smoking my pork shoulder (AKA Boston butt) fairly simple with a heavy emphasis on the bourbon and brown sugar flavor profile. The shoulder got a healthy dose of the sweet and spicy Wicked Sweet Bourbon Seasoning before hitting the grill for a low and slow smoke bath. I used even more seasoning to enhance the bourbon and apple cider vinegar in the mop sauce (which then turned into the foiling liquid during the second phase.) From beginning to end, I built up layers of those complementary flavors so that when it was all done and ready to pull there was that mouth watering sensation of mmmmmmmmmmmmmm in every single bite!!
Pulled Pork on a smoker
Recipes like this are the ones I come back to over and over again because they are meant for that low and slow BBQ lifestyle, which allows me more opportunities for awesome family experiences. While we were waiting for the pork to finish smoking, I got to hang out on the back deck and kick up my feet while the kiddos played with water balloons in the yard. I could relax and enjoy that sweet smoky smell, knowing that everybody would happily chow down on this meal with no complaints! I hope you all enjoy my Bourbon Brown Sugar Smoked Pulled Pork as much as my family did. This is definitely a repeat recipe around here!
PRO TIPS: The steps in this recipe are easy to follow, but can be made much easier by investing in a good meat thermometer I strongly recommend the Thermapen MK4 from Thermoworks). The ideal temperature for transferring the pork to the foil pan is 165 degrees F and for ending up tender pulled pork when it is finished is between 201 and 203 degrees F. Keep an eye on your temperature and you’ll have perfect results every time!
Bourbon Brown Sugar Smoked Pulled Pork
- 1 7-9 lb bone-in pork shoulder roast
- 1/4 cup Wicked Sweet Bourbon Seasoning
For the mop sauce:
- 1 1/2 cups bourbon
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon Wicked Sweet Bourbon Seasoning
- Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.
- Liberally season the pork shoulder on all sides with the Wicked Sweet Bourbon Seasoning. Place on the grill grates and close the lid.
- Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil and remove from the heat. Set aside.
- Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165 degrees F. This should take around 6-7 hours.
- Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.
- Continue cooking until the internal temperature of the pork reads between 201-203 degrees F or until the thermometer probe slides into the pork like it's softened butter. This step can take anywhere from 4-6 hours, that's the fun part about BBQ, it's done when it's done.
- Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone, and separating the fat and gristly from the meat. Sprinkle with an additional tablespoon of the Wicked Sweet Bourbon Seasoning and mix together before serving.