Sweet, boozy, easy-to-make homemade honey whiskey barbecue sauce on top of smokey, slow cooked shredded pulled pork. Practically cooks itself!
Honey whiskey is one of my favorite spirits. Since I love to experiment in the kitchen, cooking with it was calling my name!
In the past, for BBQs, we’ve made our own bootleg version of this BBQ sauce by just grabbing store-bought barbecue sauce, adding honey whiskey, and mixing it all up.
To my surprise, after reading this, it appears that even the big boys do this same hack. Who knew!? From the same article, I also learned that the magic formula for homemade BBQ sauces is tomato base + sweet + salty + spicy + smoky + acidic.
As soon as I finished reading this, I went straight to the kitchen to try it out!
Since pulled pork is one of the staples in my kitchen, I decided to make this Honey Whiskey BBQ sauce for yet another pulled pork recipe. I just can’t get enough!
Hope you make it this week and you LOVE it!
Slow Cooker Honey Whiskey BBQ Pulled Pork
Print Recipe Pin RecipeIngredients
Honey Whiskey BBQ Sauce
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1/2 cup honey whiskey
- 1/3 cup tomato paste
- 1 cup dark brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
Slow Cooker Pulled Pork
- 2 pound bone-in Boston Butt roast
- 1 cup Honey Whiskey BBQ sauce
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
- 1 tablespoon cumin
Instructions
Honey Whiskey BBQ Sauce
- In a saucepan, cook the onion and garlic, low and slow, at medium high heat, until the onions are translucent.
- Carefully pour honey whiskey in the saucepan. Once reduced slightly, add tomato paste, dark brown sugar, Worcestershire sauce, honey, apple cider vinegar, and smoked paprika.
- Let simmer for around 30-45 minutes until reduced. It should be thick enough to coat the back of a wooden spoon, but still pourable.
Slow Cooker Pulled Pork
- Poke holes in the roast with a cook's fork and place in the slow cooker.
- Add 1/2 tablespoon of salt, pepper, paprika, and cumin. Save the other 1/2 tablespoons for later.
- Cover and cook in the slow cooker on low for about 6 hours, or until fork tender. Slow cooker times will vary.
- Drain the liquid into a bowl. Save about 1 cup of the liquid.
- Using two forks, pull apart the meat into shreds, removing the fatty pieces (unless you like it, you can leave it in).
- Add the remaining tablespoons of seasonings - 1/2 tablespoons of salt, pepper, paprika, and cumin plus 1 cup of the liquid. Add Honey Whiskey BBQ sauce. Mix it all together.
- Cook for another 30 minutes on low. That's all folks!
Jamie Lyn says
August 15, 2017 at 10:40 amHi Jamie!! Question…you only put the BBQ sauce on the meat after you’ve shredded it? What liquid do you cook the meat in? It looks like it’s just dry rubbed with spices.
Jamie Silva says
August 15, 2017 at 12:04 pmHi! Yes, you only add the BBQ sauce at the end. There’s no need to add any liquid during the slow cooking process as the meat will let go of a lot of its own juices. Be sure to follow the instructions exactly. Hope that helps!
Bill S says
May 2, 2019 at 7:22 pmMade the recipe yesterday, used a swirl of olive oil to saute the onion and garlic otherwise did exactly as written. Had it for dinner tonight, all i can say is OMG it’s good!!!