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Jack Daniel's crock pot pulled pork piled on a toasted brioche bun with coleslaw and pickles

Jack Daniel's Crock Pot Pulled Pork Sandwiches

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Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 10 Servings

Description

Fall-apart tender slow cooker pulled pork simmered in cola and a smoky spice rub, then tossed in a homemade Jack Daniel's whiskey BBQ sauce. Piled onto toasted buns with slaw and pickles for the ultimate easy sandwich.

Ingredients 

For the pork

  • 4 pounds boneless pork shoulder, pork butt
  • 1 large yellow onion, sliced
  • 1 cup cola, or Dr Pepper

For the dry rub

  • 3 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dry mustard
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • ¼ tsp cayenne, optional

For the Jack Daniel's BBQ sauce

  • 1 cup ketchup
  • ⅓ cup Jack Daniel's Tennessee whiskey
  • ⅓ cup brown sugar
  • 2 tbsp honey
  • 3 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika
  • ¼ tsp salt

For serving

  • 10 hamburger or brioche buns, toasted
  • Coleslaw
  • Dill pickle slices

Instructions

  • Season: Combine all rub ingredients. Pat the pork dry and massage the rub all over, pressing it in.
  • Sear (optional): Brown the pork on all sides in a hot, oiled skillet for deeper flavor.
  • Layer: Scatter sliced onion in the slow cooker. Set the pork on top and pour the cola around the sides (not over the top).
  • Cook: Cover and cook on LOW 8–10 hours or HIGH 5–6 hours, until the pork shreds easily (about 200–205°F internal).
  • Make the sauce: Whisk all sauce ingredients in a saucepan. Simmer over medium heat 8–10 minutes until slightly thickened. Reserve about ⅓ for serving.
  • Shred: Transfer pork to a bowl, shred with two forks, and discard large fat pieces. Add a ladle of cooking liquid to keep it juicy, then stir in most of the sauce.
  • Serve: Pile onto toasted buns with slaw, pickles, and a drizzle of reserved sauce.

Equipment

  • Crockpot
  • Forks

Notes

  • Make ahead / freezer: Refrigerate up to 4 days or freeze up to 3 months. Reheat with a splash of liquid.
  • Milder version: Omit the cayenne and reduce the chili powder.
  • No whiskey: Substitute apple juice or extra cola in the sauce.
  • Shortcut sauce: Use 1½ cups bottled BBQ sauce + 2–3 tbsp whiskey.

Nutrition

Serving: 1ServingCalories: 456kcalCarbohydrates: 48gProtein: 46gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 109mgSodium: 1100mgPotassium: 905mgFiber: 2gSugar: 25gVitamin A: 602IUVitamin C: 3mgCalcium: 102mgIron: 4mg