Bourbon Brown Sugar Pulled Pork
On February 27, 2020 (Updated May 11, 2024)
This post may contain affiliate links. Please read our disclosure policy.
Bourbon Brown Sugar Pulled Pork is one of those recipes for the ages. Classic BBQ low and slow cooking combines with punchy, tongue-tingling flavors to make for a pulled pork experience unlike any other.
Brown Sugar Pulled Pork
This pulled pork is unlike any pulled pork you’ve had before. Not only is it seasoned with my amazing Signature Sweet Rub (you can buy this delivered to your door from Patio Provisions, or you can make it yourself from my Best Sweet Rub Recipe post, but it’s mopped hourly with a sweet bourbon brown sugar mop sauce.
The layers of sweet and spice in this recipe are made for the subtle/savory natural flavors in pork. It’s perfect meat harmony. I love when that happens!
Recipes like this pulled pork are the ones I come back to over and over again. They’re meant for a low and slow BBQ lifestyle, which allows me opportunities to spend time with my family. While we wait for the pork to finish smoking, I can hang out on the back deck and kick up my feet while the kids play in the yard. It’s a wonderful way to spend lazy weekends with your family or friends.
Bourbon Brown Sugar Pulled Pork
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! It truly is so good. You can eat it as-is, drizzle some extra mop sauce on top, or make it into a tasty BBQ sandwich. If you’re wondering if it’s worth the long smoke time. Trust me. It’s worth it every time.
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 my Best Sweet Rub 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 mmm in every single bite!
Tips for Making Brown Sugar Pulled Pork
Here are a few quick tips to keep in mind before diving into this recipe. You can also scroll down to the video in the recipe card to follow the step-by-step visual instructions for making this amazing pork.
- Invest in a good meat thermometer. When choosing an instant read 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!
- Save the mop sauce! Don’t dump the remaining mop sauce sitting in your disposable aluminum pan down the drain! Drizzle it over the meat for added moisture and flavor!
- Don’t forget to rest the meat. Even though you’ve been waiting quite a while to enjoy your pulled pork, make sure to allow it to rest for 30 minutes before shredding and digging in.
More Pulled Pork Recipes
Pulled pork is a must-try on the smoker. If you’ve mastered this brown sugar pulled pork, try your hand at my other awesome recipes available here on Hey Grill Hey:
Cider Brined Pulled Pork
Carolina Pulled Pork
Simple Smoked Pulled Pork
Brown Sugar Pulled Pork Recipe
Bourbon Brown Sugar Smoked Pulled Pork
Video
Ingredients
- 1 7-9 lb bone-in pork shoulder roast
- ¼ cup Hey Grill Hey Signature Sweet Rub (or your favorite BBQ seasoning)
Bourbon & Brown Sugar Mop Sauce
- 1 ½ cups bourbon
- ½ cup apple cider vinegar
- ½ cup brown sugar
- 1 Tablespoon crushed red pepper flakes
- 1 Tablespoon Hey Grill Hey Signature Sweet Rub
Instructions
- Fire up the smoker. Preheat your smoker to 250 degrees F, using hickory, apple, or maple for your wood smoke.
- Prep the pork and get it in the smoke. Liberally season the pork shoulder on all sides with the Sweet Rub. Place the pork on the grill grates and close the lid.
- Make the mop sauce. While the pork begins to cook, make the bourbon brown sugar mop sauce. Pour all of the ingredients for the mop sauce in a medium saucepan. Bring the mop sauce to a boil while whisking and remove from the heat. Set aside.
- Smoke the pork. Place the pork on the grill grates and close the lid. 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.
- Braise. 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.
- Finish cooking. 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.
- Rest, shred, and serve. 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. Drizzle some additional braising liquid on the pork as desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published May 2017. We recently updated it with more information and helpful tips. The recipe remains the same.
Was just wondering what time of day you start this. Sounds like it takes a total of 13 -14 hours. We have a Traeger wood pellet grill/smoker, but have never let it run overnight. Thanks!
We have run cooks overnight, and you have to still get up and make sure everything is running and cooking. This one, it depends on what time I want dinner at. I can usually start this early in the morning, around 5-6 and it will be ready in time for dinner.
I wish this coul be cooked in the oven or crock pot since o do not have a smoker.
You can do this in the oven, just follow the same time and temperature instructions as the written recipe.
Getting ready try to smoke bourbon brown surgar pork. Living in bourbon country and not finding Wicked Sweet Bourbon Seasoning was a disappointment. So, I am trying Bourbon Smoked Chef’s Blend. That is from Louisville, KY. Hope it works, I never had either. What other seasoning would you recommend?
That is too bad! Sounds like what you found should work good. You can also order the Twisted’ Q seasoning from Amazon
I just put this in my crockpot on low. I mixed up the liquid ingredients for the mop sauce and put it in the crockpot with the pork. I added a quarter cup of liquid smoke and a half can of coke. I hope it turns out okay!! Any thoughts?
Haven’t tried it in the crockpot myself so I would love to know how it turned out!
It looks delicious, I have to try it.
My problem is, this kind of seasoning is not available in Hungary where I live.
Could you help me please, and give me what kind of spices in it? Or a similar rub recipe…
Thank you,
Gabor
Hi Gabor- I’ve tried it with a homemade brown sugar based rub and it turns out delicious. Here is the link: https://heygrillhey.com/best-sweet-rub-grilled-pork-chicken/
Hi Susie,
Thank you for your reply & the recipe. I will try it. 🙂
Great looking recipe. I am going to try it this week end. IF I want “burnt ends” / crispy outer skin. would i just leave it out of the pan?
As far as leaving it out of the pan, you will miss out on some of the awesome flavor from the liquid during that phase, but you could leave it uncovered and then mix in the remaining mop liquid at the end of the smoking process. Just be sure to boil it first. It will also probably take a bit longer to cook uncovered.
Susie! What do you think about doing the brine steps from your “cider brined pulled pork” and then continuing from there with this recipe?
I literally LOVE this recipe, I commented before asking about injecting and I actually did that and it came out AMAZING by the way!
I’m also wondering if brining it and possibly injecting would be ok in place of basting it every hour, as I plan to cook this while I’m sleeping – for Father’s Day lunch the next day.
Thoughts?
Hey Jillian! You can brine, then continue on. If you wanted to tie in the flavors a little bit more, I would swap half of the apple cider vinegar in the brine for bourbon. You can inject instead of mop as well. Hope it turns out great!
Unfortunately I don’t have a Smoker yet but planning on getting one soon , would it be still good to do this in a Crock Pot either on low or high for several hours ?
Yep! I recommend 8 hours on low in the crock pot. Enjoy!
Thank you for this recipe! I have made this twice and its been my favorite receipe on the smoker!!! We are going camping this weekend and I was thinking about making this. Have you ever cooked it before and just reheated? Would you shred before or just keep full?
Hey Marci- I’m so glad you like it!! I cook pork in advance all the time! I recommend shredding and then storing in FREEZER zip top bags or vacuum sealed bags. You can reheat really easily by just submerging the whole bag in a pot of boiling water for a few minutes.
Put my roast on the smoker 2 hours ago. I added honey to my mop, and wrapped 2 lbs of bacon around my 8.5 lb pork shoulder. Can’t wait to taste it.