Beer and Bourbon Pulled Pork


  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 teaspoon salt
  • 1 (3 pound) boneless pork shoulder, cut into 3-inch chunks
  • 2 1/2 tablespoons canola oil
  • 1 1/2 teaspoons butter
  • 2 onions, sliced
  • 5 cloves garlic, minced
  • 1 (12 ounce) bottle beer (preferably wheat beer)
  • 2 (1 1/2 ounce) shots bourbon
  • 3/4 cup BBQ sauce
  • Tabasco to taste
  • 8 crusty Kaiser rolls, split


In medium bowl, mix spices. Toss dry pork pieces in the bowl until evenly coated with spice mix. Heat the canola oil in a skillet over medium heat. Sear the pork pieces on all sides and place into a slow cooker. Clean the skillet and reheat the remaining 1/2 tablespoon of oil and butter. Cook the onions and minced garlic until softened and slightly browned, about 10 minutes. Pour in the beer and bourbon; bring to a boil over high heat. Once boiling, stir in the liquid smoke, Worcestershire sauce, barbecue sauce. Season with Tabasco to taste, then pour into the slow cooker over the seared pork. Cook on Low for 8 hours until the pork shreds easily with two forks. Serve on crusty rolls.

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