Entrees Makers mark slow cooker pulled pork 494x396
Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork

Slow-Cooker Pulled Pork

Now this is BBQ done right. Savory, simple and hearty, this Maker’s-infused recipe is perfect for tender, juicy sliders that will keep everyone coming back for more.

Servings: 8
Ready In:


  • 1/2 cup Maker’s Mark® Bourbon
  • 1 cup ketchup
  • 1/4 cup cider vinegar
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 pounds boneless, untrimmed pork shoulder blade roast (Boston butt)
  • Slider buns, for serving


  1. In a medium saucepan, stir together the ketchup, bourbon, 1/4 cup brown sugar and 1/2 teaspoon smoked paprika. Bring to a boil and then reduce the heat to simmer for 10 minutes.
  2. Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining 1/4 cup brown sugar, 1/4 cup cider vinegar, 2 teaspoons smoked paprika, 1-1/2 teaspoons salt and 1 tablespoon freshly ground black pepper. Add the pork and rub the mixture all over the meat. Turn the pork fat side up.
  3. Pour 1/4 cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining sauce for serving. Cover and cook (using manufacturer recommendations) on the low setting until the meat is falling-apart tender, about 8 hours.
  4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks, shred the meat into small pieces. Carefully pour the sauce from the slow cooker into fat separator. Pour the sauce over meat, leaving behind and then discarding the fat. Serve in the buns with the reserved sauce.

Tags: Recipes, Entrees, Hungry, Ketchup, Vinegar, Brown Sugar, Paprika, Salt, Pepper, Pork