1 cup ketchup
1/2 cup Maker’s Mark® Bourbon
1/4 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
4 pounds boneless, untrimmed pork shoulder blade roast (Boston butt)
Slider buns, for serving
1. In a medium saucepan, stir together the ketchup, bourbon, 1/4 cup brown sugar, and 1/2
teaspoon smoked paprika. Bring to a boil, and then reduce the heat to simmer for 10
2. 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. Add the pork and rub the mixture all over the meat. Turn the pork fat side up.
3. Pour 1/4 cup sauce and 1 cup water into the slow-cooker bowl. Refrigerate the remaining
sauce for serving. Cover and cook as the manufacturer directs on the low setting until the
meat is falling-apart tender, about 8 hours.
4. Carefully transfer the meat to a large bowl; discard the fat and skin. Using two forks,
shred the meat into small pieces. Carefully pour the sauce from the slow cooker and strain
the fat. Pour the sauce over meat and serve on slider buns.
Created by Genevieve Ko, cookbook author and food writer.