Honey Bourbon Pulled Pork
Ok guys, I have to share one of my pet peeves. When I look for a crockpot recipe and it has a dozen or so steps to go through before I even get to the crockpot. What is the point! I chose a crockpot recipe because it’s supposed to be simple and now you want me to brown this, sauce that, chop these 13 ingredients and also blend something?
Bourbon and pork are a match in heaven so I thought this would be my chance to create my own simple crockpot recipe! This makes a ton so you can either feed a crowd or have leftovers (my favorite) for the week.
Let’s get to the pork.
You’ll start by getting the pork shoulder in the crockpot. Pork shoulder should be easy to find in the meat department at your local grocery store. I have boneless pork shoulder listed in the recipe just because it’s easier to deal with (you don’t have to work around the bone when shredding the pork), but if all you can find is a bone-in shoulder, that’s ok.
Now add the onions and garlic to the crockpot.
Then mix together the honey, ketchup, Bourbon, Worcestershire (does anyone spell that word right on the first try?) sauce and salt until it’s smooth.
Pour that over the pork in the crockpot and turn it on low.
Pop the lid on and cook for 8 hours or until the pork can be easily shredded with a fork.
Take the pork out of the crockpot and put it on a large cutting board. Let is sit a few minutes until it’s cool enough to handle.
Now turn the crockpot to high. This will thicken up those juices. Now shred the pork with two forks and put it all back into the crockpot.
Stir it, so that it’s all coated with the juices and let it sit there for 30 minutes. If you’re getting hangry and really don’t want to wait, you can skip the 30 minutes, just know that your pork will be pretty wet/soppy.
I also made cheesy grits that were amazing topped with the pulled pork. The juices of the pork mixed in the grits was rich and flavorful.
We also made was tacos, just add the pork to some warmed tortillas and top with pickled onions for a great dinner.
This pork reheats beautifully in the microwave or on the stovetop which makes it a leftover all-star as far as I’m concerned. The next time I make this I plan on trying pulled pork breakfast burritos.
Store any leftover pork in a covered container in the fridge for up to a week.
- 3-4 pound boneless pork shoulder
- 2 garlic gloves, finely chopped
- 1 medium onion, diced
- 1/2 cup honey
- 1/4 cup Ketchup
- 2 tablespoons Bourbon
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- Put the pork shoulder in the crockpot and add the onions and garlic on top.
- Mix together the honey, ketchup, Bourbon, Worcestershire sauce and salt until smooth and pour over the pork.
- Turn on low, put the lid on and cook for 8 hours or until the pork can be easily shredded with a fork.
- Take the pork out of the crockpot and put it on a large cutting board to sit until it's cool enough to handle. Turn the crockpot to high.
- Shred the pork and put it all back into the crockpot. Stir it, and let it cook for 30 minutes. Serve.
- Store any leftover pork in a covered container in the fridge for up to a week.