Slow-Cooker Pulled Pork (Maker's Mark)

🥘 Ingredients

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

🍳 Cookware

• saucepan
• bowl
• slow cooker

1. 1

   Gather cider vinegar , boneless .

   cider vinegar: 1/4 cup, boneless: 4 pounds (Boston butt, untrimmed pork shoulder blade roast)
2. 2

   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 .

   ketchup: 1 cup, bourbon: 1/2 cup (maker’s mark®), brown sugar: 1/2 cup (dark, packed), smoked paprika: 1 tablespoon
3. 3

   Meanwhile, in a 5- to 6-quart slow-cooker bowl , combine the remaining 1/4 cup brown sugar, 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.

   freshly ground black pepper (kosher salt and)
4. 4

   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 .
5. 5

   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.

   buns (slider, for serving)