• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Recipes

    Father's Day: Pulled Pork Sandwiches with Hickory Bourbon BBQ Sauce

    Modified: Dec 18, 2016 · Published: Jun 16, 2013 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Usually for Father's Day, we fire up the grill and make something tasty outside. The weather has been really wacky this year, though, so I decided to make one of our favorite Pulled Pork recipes. This time around, I used a new (to me) BBQ sauce from our go-to brand: Stubb's Hickory Bourbon BBQ Sauce. It was great!! The pork was spicier than I remember it being - so maybe I need to make a big batch of cole slaw to pile on the leftovers. Next time, I'll only use 1 teaspoon of cayenne I think. But hey, Dino and his dad loved it, and isn't that what Father's Day is all about? 🙂 I used a pork loin roast, because that's what I found at the store, and it was just fine. I let it marinate in the dry rub for 2 days this time around. Yum yum!

    Pulled Pork Sandwiches with Hickory Bourbon BBQ Sauce

    Pulled Pork
    Cooks Illustrated

    serves 6

    Spice Rub:
    1 tablespoon ground black pepper
    1-2 teaspoons cayenne pepper
    2 tablespoons chili powder
    2 tablespoons ground cumin
    2 tablespoons dark brown sugar
    1 tablespoon dried oregano
    4 tablespoons paprika
    2 tablespoons table salt
    1 tablespoon granulated sugar
    1 tablespoon ground white pepper
    1 (6-8 pound) bone-in pork shoulder
    ½ teaspoon liquid smoke (optional)
    2 cups barbecue sauce

    Mix all spice rub ingredients in small bowl.

    Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days.

    Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

    Transfer roast to cutting board; discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

    Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

    MacGourmet Rating: 5 Stars

    More Easy Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish
    • Serving dish of cilantro lime rice with lime wedges and cilantro sprigs alongside.
      Easy Cilantro Lime Rice

    Reader Interactions

    Comments

    No Comments

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.