Slow Cooker Pulled Pork

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   1.

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   In a medium saucepan, stir together the ketchup, bourbon, 1/4 cup brown sugar, and 1/2 teaspoon smoked paprika.

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   Bring to a boil, then reduce the heat to simmer for 10 minutes.

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   2.

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   Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining 1/4 cup brown sugar, 2 teaspoons smoked paprika, 1 1/2 teaspoons salt, and 1 tablespoon freshly ground black pepper.

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   Add the pork and rub the mixture all over the meat.

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   Turn the pork fat side up.

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   3.

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   Pour 1/4 cup sauce and 1 cup water into the slow-cooker bowl.

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    Refrigerate the remaining sauce for serving.

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    Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours.

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    4.

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    Carefully transfer the meat to a large bowl; discard the fat and skin.

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    Using two forks, shred the meat into small pieces.

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    Carefully pour the sauce from the slow cooker into fat separator.

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    Pour the sauce over meat, leaving behind and then discarding the fat.

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    Serve in the buns with the reserved sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.