Crockpot Bourbon Bacon Pulled Pork – An easy recipe for the BEST ever crockpot pulled pork! This pork is slow cooked to perfection with BBQ sauce, spices, bourbon, and the addition of bacon for even meatier barbecue flavor. We love this BBQ pulled pork recipe that makes slow cooker pulled pork tenderloin the most tender and flavorful!
Ok, can I please make myself sound a little “official” here and just say if there is one thing that I know well, it’s good BBQ.
A lot of people attribute BBQ with Kansas City – which is the right thing to do because it’s amazing there.
It’s also amazing everywhere in Kansas!
I’m 99.9% certain that everyone here grows up eating BBQ on a weekly basis. It’s a mouthwatering staple around here.
Pulled pork is one of the first things I ever started making – It’s really simple and honestly our fave dinner in my house.
Since it was one of the first things I attempted to cook, you can imagine by now that I’ve made it about a trillion and a half different ways over the years.
I’m telling you, I’ll never switch up my recipe again. This one is just right. And I’ll tell ya why!
I want my pulled pork to have MAX flavor!
For that to happen, I do a simple spice rub and massage it right into the meat first.
Then, a simple sauce – brown sugar, bourbon, apple cider vinegar, and your favorite BBQ sauce.
The apple cider vinegar helps to make the meat extra tender!
This sauce turns out so rich – not too sweet, just right on the tang. It’s perfection.
After the pork has cooked and shredded, we add in about 1 cup of cooked crumbled bacon.
More if you want – never enough bacon.
It’s a meaty sandwich, tender, tons of flavor, rich and tasty!
Enjoy this pulled pork! It couldn’t be easier to make or more melt in your mouth to eat!
Note: Don’t be intimidated by the ingredient list – it’s mostly all seasoning!
~Nichole
Crockpot Bourbon Bacon Pulled Pork
Ingredients
- 2 Pounds Boneless Pork Loin
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Salt
- 1 Teaspoon Paprika
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Cayenne Pepper
- 1 Cup Packed Brown Sugar
- 1 Cup BBQ Sauce
- 1/3 Cup Apple Cider Vinegar
- 1/2 Cup Bourbon
- 8 Slices Bacon, Cooked and Crumbled
Instructions
- Place the pork loin in the bottom of the slow cooker. In a small bowl mix together the garlic powder, onion powder, salt, paprika, pepper, cumin, and cayenne. Sprinkle the seasoning mixture over the meat and massage into all sides for 1 minute.
- In a medium bowl, mix together the brown sugar, bbq sauce, apple cider vinegar and bourbon. Pour over the pork loin. Cook on low for 8-10 hours.
- Shred the pork using two forks. Mix in the cooked and crumbled bacon. Serve immediately or refrigerate until ready to use.
Video
Nutrition
I shared this recipe over at The Weekend Potluck!
We love this recipe. Quick tip for quick, hassle free shredding just remove the meat to a bowl, and shred with a mixer, it is perfect! Then just put the meat back in the suace
My husband can be hard to please – he raved about this recipe and it’s for sure a keeper. I used 1/2 C spicy bbq sauce and 1/2C regular bbq sauce and it was great. I didn’t have time for the 8-10 hours so I did 1 hour on high and 5 1/2 on low and it was very tender. Will definitely make this again! Super easy way to feed a crowd!!
Can you omit the bourbon?? Or substitute?
Yes, just use more broth instead 🙂
Thank you! It turned out phenomenal even with the substitution!
Thank you!
This recipe has been a favorite in my household. We eat the leftovers on salads, in grilled cheese sandwiches, and cold from the fridge!
Have you ever converted this to Instant pot directions?
This is so good!! I made this for our New Year’s Eve party, and am making it again today. It is really easy and tastes like you paid a fortune for it!
Making this for the second time by request – looking forward to it -thank you for sharing this recipe!
Could I use a Boston but instead of pork loin?
Delicious! Several of our guests returned for a second helping. The extra sauce to meat ratio evened out the longered the meat simmered. I checked the meat mixture at six hours (too much sauce) and then at eight hours (the ratio evened out) when I turned off the crockpot. We had a maple bourbon on hand and used diced garlic and fresh onion in the recipe. We made the recipe the day before and warmed the meat in the pot the next day. It was mouthwatering. I’m sure the flavor and sweetness of the sauce will change depending on the choice of barbeque sauce.
I’ve commented here before. Over a year since I found your recipe, family and friends go back for 2nds and 3rds. Our friend Ben just came home from college, heard I was making this tonight and literally skipped lunch so he could gorge on it. You’re amazing. Thank you! (Note: i can put it on high for 4-5h and it’s fine).
Super delicious, but the ratios were off. I doubled the recipe for a 4lb roast and had waaaaay too much sauce at the end. I had to syphon off 4 cups of extra liquid and still had saucy meat. Next time I’ll double the meat and keep the sauce amount the same as a single batch.
Best pulled Bourbon pulled pork ever!!! Hope I am able to leave some for my guests!
This was delicious! I love eating them like sliders, but my husband doesn’t and he ate it straight. It was really good. Smoky flavor. Perfect spice proportions. I did 3.5 lbs in my 6 qt crock pot for 9.5 hours, and added 12 strips of think peppered bacon. Part of the pork wasn’t covered so I flipped it over. it turned out nicely shredded. Will definitely keep this recipe and use for a big family dinner night.