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Easy Whiskey Slow Cooker Pulled Pork

Juicy Pork that falls apart, with little effort and a naughty twist

Course Main Course
Cuisine American
Keyword pulled pork, slow cooker, whisky
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 people


  • 2 kg Pork Shoulder Joint (between 2-2.5 kg will serve 6 people)
  • 2 medium onions (finely sliced)
  • 4 garlic cloves (finely chopped)
  • 240 ml chicken stock
  • 1 tbsp honey
  • 1 tbsp salt
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp chilli powder
  • ΒΌ tsp ground cinnamon
  • 50 ml whisky (or bourbon)
  • 1 tbsp salt
  • 480 ml BBQ Sauce Optional


  1. Remove the fat from the pork joint. If desired, this can be kept and made into pork crackling to serve with the finished pulled pork.

  2. Combine all the spices and the honey into a bowl. Rub the spice mix all over the surfaces of the pork until covered.

  3. Cover the bottom of the slow cooker with the shredded onions and add the garlic. Pop the marinated pork on top of this and add the chicken stock.

  4. Slow cook the pork (6-8 hours on high, 8-10 hours on low). When the pork is ready, it should easily shred when stroked with a fork.

  5. Remove the pork and shred with 2 forks. Seive the oniony-pork stock from the slow cooker, and add the onions in with the shredded pork.

  6. Optional: Add a bottle (480mof BBQ sauce to the pork and mix thoroughly.

  7. Serve immediately, or return to the slow cooker and keep on low (or a keep warm function until required).