🥃 Smoked Whiskey Pulled Pork Recipe – Slow-Smoked, Tender, and Loaded with Flavor

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There’s nothing quite like the smell of slow-smoked pork shoulder rolling out of a backyard smoker. Now imagine adding a splash of bourbon and butter into the mix — smoky, rich, and just a little bit dangerous (in the best way).

This Smoked Whiskey Pulled Pork is everything you love about traditional BBQ — tender, juicy, and melt-in-your-mouth — with that extra kick of whiskey flavor that makes it unforgettable. Whether you’re prepping for a summer cookout, tailgate, or lazy weekend smoke, this one’s a guaranteed crowd-pleaser.

The Story Behind the Recipe

This recipe was born one chilly evening when I decided to turn a classic smoked pork shoulder into something a little bolder. I grabbed my bottle of bourbon, melted down some butter, and injected it right into the heart of the pork. The first bite was pure magic — buttery smooth, subtly sweet, and perfectly smoky with that warm whiskey note lingering at the end.

Since then, this has become a Delmarva Backyard favorite — the kind of pulled pork that stops people mid-bite. Whether you pile it high on a bun, serve it with slaw, or eat it straight from the pan, this recipe never misses.

Why You’ll Love This Recipe ❤️

🔥 Whiskey Flavor Bomb: The butter-whiskey injection creates deep, rich layers of flavor.
🐖 Tender & Juicy: Low and slow smoking means melt-in-your-mouth perfection.
🥃 Bourbon Infused: Adds warmth, caramel notes, and a subtle sweetness.
🍎 Apple Cider Magic: Balances the richness with just the right acidity.
👨‍🍳 Pitmaster-Approved: Easy to follow and nearly foolproof for any skill level.

Ultimate Whiskey-Infused Pulled Pork

🕒 Prep Time: 30 min 🔥 Cook Time: 8–10 hrs ⏳ Total Time: 9–11 hrs 🍽 Serves: 12+

Ingredients

  • 10 lb Pork Shoulder (or Boston Butt)

  • 2 sticks Unsalted Butter

  • ½ cup Apple Cider Vinegar

  • ½ cup Whiskey or Bourbon (Maker’s Mark, Bulleit, or Jack Daniels work great)

  • Grill Mates Sweet & Smoky Rub (or your favorite pork rub)

  • 8 oz Apple Juice (for wrapping)

  • 1 bottle of your favorite BBQ Sauce

Instructions

1️⃣ Prep the Pork

Unwrap your pork shoulder and pat it completely dry with paper towels. This helps the rub and smoke stick better. Trim any thick, hard fat — you want a clean, even surface with enough marbling left for flavor.

2️⃣ Make the Whiskey Injection

In a saucepan, melt one stick of butter, then stir in ½ cup apple cider vinegar and ½ cup whiskey. Let it cool slightly before injecting.

Pro Tip: The injection adds moisture deep inside the meat, so don’t skip it. It’s the secret to that buttery, whiskey-infused flavor in every bite.

3️⃣ Fire Up the Smoker

Set your smoker to 250°F (121°C). Fruitwoods like apple or cherry complement the whiskey flavor beautifully.

4️⃣ Inject the Pork

Using your injector, inject the liquid mixture evenly throughout the pork shoulder — focus on the thicker sections for full flavor penetration.

5️⃣ Season It Up

Generously coat the entire pork shoulder in Grill Mates Sweet & Smoky Rub. Pat it on firmly — not rubbed, but pressed — so it forms a solid bark as it smokes.

6️⃣ Let It Smoke

Place the pork shoulder fat side up directly on the smoker grates. Smoke for about 4–5 hours, spritzing every hour with a mix of apple juice and leftover whiskey injection to keep it moist.

7️⃣ Wrap and Butter Bath

Once the bark looks dark and beautiful and the internal temp reaches 160°F (71°C), it’s time to wrap.
Lay the pork on a double layer of foil and pour in:

  • 8 oz apple juice

  • 1 stick of butter

  • Remaining injection mix (if any left)

Seal tightly to trap every drop of flavor, then place it back on the smoker.

8️⃣ Bring It Home

Crank your smoker to 275°F (135°C) and continue cooking until the pork reaches 200–205°F (93–96°C) and probes like warm butter.

9️⃣ Rest Like a Pro

Remove the pork from the smoker and let it rest (still wrapped) in a cooler or turned-off oven for at least 1–2 hours. This allows the juices to redistribute for maximum tenderness.

🔟 Shred, Sauce & Serve

Unwrap and save all the foil juices — that’s pure gold. Shred the pork using meat shredders or forks, mix in your favorite BBQ sauce, and drizzle in that buttery whiskey juice for the ultimate flavor bomb.

Pile it on a bun, top it with creamy slaw, and you’ve got yourself one unforgettable sandwich.

Pro Tips for Perfect Whiskey Pulled Pork 💡

🥃 Choose the Right Whiskey: Smooth bourbons like Bulleit or Maker’s Mark add warmth without harshness.
🔥 Don’t Rush the Rest: Resting is key to juicy, pull-apart texture.
🍎 Spritz Smart: A mix of apple juice and whiskey keeps things moist and adds layers of flavor.
🧈 Foil Juice Gold: Always save and reuse the juices from your wrap — they’re the flavor base for your final mix.
🐖 Shred While Warm: Easier to pull apart and evenly coat with sauce.

Why This Recipe Works

The magic of this recipe lies in the balance of smoke, fat, and bourbon caramelization. The injection keeps the inside buttery and juicy while the outside develops a rich, smoky bark. Every step builds flavor — from the spritz to the wrap to that final pull.

FAQ

Q: Can I use a different alcohol?
A: Yes! Try dark rum for sweetness or rye whiskey for a spicier kick.

Q: What wood should I use for smoking?
A: Apple, cherry, or pecan woods enhance the pork’s sweetness beautifully.

Q: How long should I rest the pork?
A: Minimum of 1 hour, but 2 hours is ideal for ultimate tenderness.

Q: Can I make it ahead of time?
A: Yes — pull the pork, add the juices, and store in an airtight container. Reheat gently before serving.

Q: What’s the best way to reheat pulled pork?
A: In a covered pan with a splash of apple juice or whiskey sauce at 275°F until warmed through.

🔧 Recommended Gear

  • Injector – For evenly distributing whiskey-butter flavor throughout the pork.

  • Meat Shredders – Makes pulling pork quick and clean.