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Beer and Bourbon Pulled Pork Sandwiches


"A hearty and delectable pulled pork. Cutting the roast into chops and seasoning individually helps work more flavor into the mix."
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8 h 45 m servings 514 cals
Original recipe yields 6 servings (6 sandwiches)

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  1. Combine paprika, onion powder, garlic powder, oregano, thyme, and salt in a small bowl; season with black pepper.
  2. Blot pork chops dry with paper towels, then rub with paprika mixture.
  3. Heat about 2 tablespoons canola oil in a non-stick skillet over medium-high heat. Fry pork chops in batches until browned, about 5 minutes per side. Transfer browned pork chops to a slow cooker.
  4. Wipe skillet clean and heat remaining 1 1/2 teaspoon canola oil and butter over medium heat; cook and stir onions, 1/2 bottle beer, and a pinch of salt until onion is tender and slightly browned, about 10 minutes. Add liquid smoke. Spread onions over pork.
  5. Mix barbeque sauce, remaining beer, Worcestershire sauce, garlic, bourbon, and hot sauce in a bowl; pour over pork.
  6. Cook pork on Low until very tender, about 8 hours. Shred and divide pork over rolls to make sandwiches.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 514 calories; 18.5 g fat; 41.7 g carbohydrates; 31.6 g protein; 82 mg cholesterol; 1041 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Tasty way to make pork. This is not the usual sweet pulled pork.. smokey with a hint of spice. Next time I'll increase the spices

More prep than I originally anticipated. However, we liked it and will make it again.

Would make it again. Didn't have bourbon so we used rum. It was great!

Took awhile to prepare, but came out alright. I will probably make again with some modifications. way too much thyme for my taste. Not a fan of thyme anyway, I halved it for my first time cookin...