Bourbon Bacon Bliss: The Ultimate Pulled Pork Recipe

Get ready for a flavor explosion with this Bourbon Bacon Pulled Pork recipe! Tender, juicy, and infused with smoky bacon and a sweet-yet-tangy bourbon glaze, this pulled pork is perfect for sandwiches, sliders, tacos, or just devouring straight from the plate. This recipe is surprisingly easy to follow, but does require some time for the slow cooking process which allows the flavors to develop. This is what makes the pulled pork so delicious and juicy. So, gather your ingredients, fire up your smoker or oven, and prepare to experience pulled pork perfection!

## Why This Recipe Works

* **The Bourbon-Bacon Combination:** Bourbon and bacon are a match made in culinary heaven. The smoky, salty bacon complements the sweet and caramel notes of the bourbon, creating a complex and irresistible flavor profile.
* **Slow Cooking is Key:** Slow cooking the pork shoulder allows the connective tissue to break down, resulting in incredibly tender and juicy pulled pork. Whether you use a smoker or an oven, the low and slow method is crucial.
* **Versatile and Crowd-Pleasing:** Pulled pork is a versatile dish that can be enjoyed in countless ways. Serve it on toasted buns with coleslaw, pile it high on nachos, or use it as a topping for pizzas. It’s always a hit at parties and gatherings.
* **Make-Ahead Friendly:** Pulled pork is perfect for meal prepping or entertaining. You can make it a day or two in advance and simply reheat it before serving. The flavors actually improve over time!

## Ingredients You’ll Need

### For the Pork:

* **4-5 pound Pork Shoulder (Boston Butt):** Look for a pork shoulder with good marbling for the best flavor and tenderness. Bone-in or boneless works; bone-in may add a bit more flavor, but boneless is easier to shred.
* **2 tablespoons Yellow Mustard:** This acts as a binder for the rub and adds a subtle tang.
* **1/4 cup Dry Rub:** See our favorite dry rub recipe below, or use your own preferred blend.

### For the Dry Rub:

* **2 tablespoons Brown Sugar:** Adds sweetness and helps create a flavorful bark.
* **2 tablespoons Paprika:** Provides color and a slightly smoky flavor. Use smoked paprika for an even deeper smoky note.
* **1 tablespoon Garlic Powder:** Adds a savory garlic flavor.
* **1 tablespoon Onion Powder:** Adds a savory onion flavor.
* **1 tablespoon Chili Powder:** Adds a mild heat and complexity.
* **1 tablespoon Ground Cumin:** Adds a warm, earthy flavor.
* **1 teaspoon Dried Oregano:** Adds a herbaceous note.
* **1 teaspoon Black Pepper:** Adds a spicy kick.
* **1 teaspoon Salt:** Enhances all the flavors.
* **1/2 teaspoon Cayenne Pepper (optional):** For a touch of heat.

### For the Bacon Infusion:

* **8-12 slices Thick-Cut Bacon:** Choose a good quality bacon for the best flavor. Applewood smoked bacon works particularly well.
* **1 medium Yellow Onion, sliced:** Adds sweetness and depth of flavor to the cooking liquid.

### For the Bourbon Glaze:

* **1 cup Bourbon:** Use a good quality bourbon that you enjoy drinking. The flavor will shine through in the glaze.
* **1 cup Apple Cider Vinegar:** Adds a tangy counterpoint to the sweetness of the bourbon.
* **1/2 cup Brown Sugar:** Adds sweetness and helps the glaze thicken.
* **1/4 cup Ketchup:** Adds sweetness, tang, and body to the glaze.
* **2 tablespoons Worcestershire Sauce:** Adds a savory umami flavor.
* **1 tablespoon Dijon Mustard:** Adds tang and depth of flavor.
* **1 teaspoon Hot Sauce (optional):** For a touch of heat.

## Equipment You’ll Need

* **Smoker or Oven:** A smoker is ideal for achieving a smoky flavor, but an oven works just fine.
* **Wood Chips (for smoker):** If using a smoker, use your favorite wood chips, such as hickory, apple, or pecan.
* **Large Roasting Pan or Dutch Oven:** To cook the pork shoulder in the oven or smoker.
* **Aluminum Foil or Butcher Paper:** For wrapping the pork shoulder during cooking.
* **Meat Thermometer:** A reliable meat thermometer is essential for ensuring the pork is cooked to the proper temperature.
* **Two Forks or Meat Claws:** For shredding the pork.
* **Small Saucepan:** To prepare the bourbon glaze.

## Step-by-Step Instructions

### 1. Prepare the Pork Shoulder:

* **Pat the pork shoulder dry:** Use paper towels to pat the pork shoulder dry. This helps the rub adhere better and promotes a good bark.
* **Apply the mustard:** Rub the yellow mustard all over the pork shoulder. This acts as a binder for the dry rub.
* **Apply the dry rub:** Generously sprinkle the dry rub all over the pork shoulder, pressing it into the mustard. Make sure to cover all sides.
* **Wrap and refrigerate (optional):** For best results, wrap the pork shoulder in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.

### 2. Prepare the Bacon Infusion:

* **Cook the bacon:** In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside to cool. Reserve the bacon fat.
* **Sauté the onion:** Add the sliced onion to the skillet with the reserved bacon fat and cook over medium heat until softened and translucent, about 5-7 minutes. Remove from the skillet and set aside.
* **Crumble the bacon:** Once the bacon has cooled, crumble it into small pieces.

### 3. Smoke or Bake the Pork Shoulder:

**Smoking Instructions:**

* **Prepare the smoker:** Preheat your smoker to 225°F (107°C). Add wood chips to the smoker according to the manufacturer’s instructions.
* **Place the pork shoulder in the smoker:** Place the pork shoulder in the smoker, fat side up. Smoke for 6-8 hours, or until the internal temperature reaches 165°F (74°C).
* **Add bacon and onion:** After 3 hours of smoking, scatter the cooked bacon and sautéed onions around the pork shoulder in the smoker.
* **Wrap the pork shoulder:** Remove the pork shoulder from the smoker and wrap it tightly in aluminum foil or butcher paper. This will help it retain moisture and prevent it from drying out.
* **Continue smoking:** Return the wrapped pork shoulder to the smoker and continue smoking for another 2-4 hours, or until the internal temperature reaches 203°F (95°C). The pork should be probe-tender, meaning a thermometer or probe should slide in and out of the meat with very little resistance.

**Baking Instructions:**

* **Preheat the oven:** Preheat your oven to 275°F (135°C).
* **Prepare the roasting pan:** Place the sautéed onions in the bottom of a large roasting pan or Dutch oven.
* **Place the pork shoulder in the roasting pan:** Place the pork shoulder on top of the onions, fat side up. Sprinkle the crumbled bacon around the pork shoulder.
* **Add a little liquid (optional):** Add about 1/2 cup of chicken broth or apple cider to the bottom of the roasting pan. This will help keep the pork moist.
* **Cover and bake:** Cover the roasting pan tightly with a lid or aluminum foil. Bake for 6-8 hours, or until the internal temperature reaches 203°F (95°C). The pork should be probe-tender.

### 4. Prepare the Bourbon Glaze:

* **Combine the ingredients:** In a small saucepan, combine the bourbon, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, Dijon mustard, and hot sauce (if using).
* **Simmer the glaze:** Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 15-20 minutes, or until the glaze has thickened slightly.
* **Taste and adjust:** Taste the glaze and adjust the seasonings as needed. Add more brown sugar for sweetness, apple cider vinegar for tang, or hot sauce for heat.

### 5. Shred and Glaze the Pork:

* **Rest the pork:** Once the pork shoulder has reached 203°F (95°C) and is probe-tender, remove it from the smoker or oven and let it rest for at least 30 minutes, or up to an hour. This allows the juices to redistribute, resulting in more tender and flavorful pulled pork.
* **Shred the pork:** Using two forks or meat claws, shred the pork shoulder into bite-sized pieces. Discard any excess fat or bone.
* **Glaze the pork:** Pour the bourbon glaze over the shredded pork and toss to coat evenly. You can add as much or as little glaze as you like, depending on your preference.

### 6. Serve and Enjoy!

* **Serve the pulled pork:** Serve the Bourbon Bacon Pulled Pork on toasted buns with coleslaw, pickles, or your favorite toppings. It’s also delicious on nachos, tacos, or as a topping for pizza.
* **Enjoy!**

## Tips and Variations

* **Adjust the sweetness:** If you prefer a less sweet pulled pork, reduce the amount of brown sugar in the dry rub and the bourbon glaze.
* **Add more heat:** For a spicier pulled pork, add more cayenne pepper to the dry rub or increase the amount of hot sauce in the bourbon glaze. You could also add some chopped jalapenos to the cooking liquid.
* **Use different wood chips:** Experiment with different types of wood chips for smoking, such as apple, cherry, or pecan. Each type of wood will impart a different flavor to the pork.
* **Make it in a slow cooker:** If you don’t have a smoker or oven, you can also make this pulled pork in a slow cooker. Simply follow the recipe up to the point of smoking or baking, then transfer the pork shoulder to a slow cooker and cook on low for 8-10 hours, or until the pork is probe-tender.
* **Add other vegetables:** Consider adding other vegetables to the roasting pan or smoker, such as carrots, celery, or bell peppers. These will add more flavor and moisture to the pork.
* **Use different cuts of pork:** While pork shoulder is the traditional cut of meat for pulled pork, you can also use pork butt (which is actually part of the shoulder) or picnic ham. Just be sure to adjust the cooking time accordingly.
* **Make it ahead:** Pulled pork is a great make-ahead dish. You can cook it a day or two in advance and simply reheat it before serving. The flavors actually improve over time.
* **Spice it up**: Add different spices to the rub and add them according to taste. Some ideas are coriander, smoked paprika, or a pre-made bbq rub.
* **Coleslaw Pairing Suggestions**: Classic coleslaw, Vinegar-based coleslaw, or even a spicy jalapeno coleslaw can complement the richness of the pulled pork.

## Serving Suggestions

* **Pulled Pork Sandwiches:** The classic way to enjoy pulled pork! Serve on toasted buns with your favorite toppings like coleslaw, pickles, and barbecue sauce.
* **Pulled Pork Sliders:** Perfect for parties and gatherings. Use smaller slider buns for easy eating.
* **Pulled Pork Tacos:** A fun and flavorful twist on traditional tacos. Top with your favorite taco toppings like shredded cabbage, salsa, and sour cream.
* **Pulled Pork Nachos:** Load up tortilla chips with pulled pork, cheese, jalapenos, and all your favorite nacho toppings.
* **Pulled Pork Pizza:** Use pulled pork as a topping for homemade or store-bought pizza. Add some red onions, cilantro, and barbecue sauce for a delicious combination.
* **Pulled Pork Bowls:** Create a hearty and satisfying bowl with pulled pork, rice or quinoa, black beans, corn, and your favorite toppings.
* **Pulled Pork Mac and Cheese:** Stir pulled pork into your favorite mac and cheese recipe for a comforting and flavorful dish.
* **Pulled Pork Baked Potatoes:** Top baked potatoes with pulled pork, cheese, sour cream, and chives for a filling and delicious meal.
* **Pulled Pork Salad:** Add pulled pork to a salad for a protein-packed and flavorful lunch or dinner.

## Dry Rub Recipe (Detailed)

This dry rub recipe is a great base for your Bourbon Bacon Pulled Pork. Feel free to adjust the ingredients to suit your taste preferences.

* **2 tablespoons Brown Sugar:** Adds sweetness and helps to create a nice bark.
* **2 tablespoons Paprika:** Provides color and a mild, slightly smoky flavor. Use smoked paprika for a deeper smoky flavor.
* **1 tablespoon Garlic Powder:** Adds a savory garlic flavor.
* **1 tablespoon Onion Powder:** Adds a savory onion flavor.
* **1 tablespoon Chili Powder:** Provides a mild heat and complexity.
* **1 tablespoon Ground Cumin:** Adds a warm, earthy flavor.
* **1 teaspoon Dried Oregano:** Adds a herbaceous note.
* **1 teaspoon Black Pepper:** Adds a spicy kick.
* **1 teaspoon Salt:** Enhances all the flavors.
* **1/2 teaspoon Cayenne Pepper (optional):** For a touch of heat. Add more or less to your liking.

**Instructions:**

1. **Combine the Ingredients:** In a medium bowl, combine all the ingredients for the dry rub.
2. **Mix Well:** Whisk the ingredients together until they are evenly combined and there are no clumps of brown sugar.
3. **Store (Optional):** If you’re not using the dry rub immediately, store it in an airtight container in a cool, dark place. It will keep for several months.

**Tips for the Dry Rub:**

* **Adjust the Sweetness:** If you prefer a less sweet dry rub, reduce the amount of brown sugar.
* **Add More Heat:** For a spicier dry rub, add more cayenne pepper or a pinch of red pepper flakes.
* **Use Smoked Paprika:** For a deeper smoky flavor, use smoked paprika instead of regular paprika.
* **Make a Large Batch:** This dry rub recipe can easily be doubled or tripled to make a larger batch. Store the extra dry rub in an airtight container for future use.
* **Customize the Spices:** Feel free to experiment with different spices and herbs to create your own unique dry rub blend. Some other options include coriander, mustard powder, or thyme.

## Bourbon Glaze Recipe (Detailed)

This Bourbon Glaze is the perfect finishing touch for your pulled pork. It’s sweet, tangy, and packed with bourbon flavor.

* **1 cup Bourbon:** Use a good quality bourbon that you enjoy drinking. The flavor will shine through in the glaze. You don’t need to use an expensive bourbon, but avoid the bottom-shelf stuff.
* **1 cup Apple Cider Vinegar:** Adds a tangy counterpoint to the sweetness of the bourbon and brown sugar. The acidity helps balance the flavors.
* **1/2 cup Brown Sugar:** Adds sweetness and helps the glaze thicken. Use packed brown sugar for accurate measurements.
* **1/4 cup Ketchup:** Adds sweetness, tang, and body to the glaze. Use your favorite brand of ketchup.
* **2 tablespoons Worcestershire Sauce:** Adds a savory umami flavor that enhances the overall taste of the glaze.
* **1 tablespoon Dijon Mustard:** Adds tang and depth of flavor. Dijon mustard provides a more complex flavor than yellow mustard.
* **1 teaspoon Hot Sauce (optional):** For a touch of heat. Use your favorite hot sauce, such as Tabasco or sriracha. Adjust the amount to your liking.

**Instructions:**

1. **Combine the Ingredients:** In a small saucepan, combine the bourbon, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, Dijon mustard, and hot sauce (if using).
2. **Simmer the Glaze:** Bring the mixture to a simmer over medium heat, stirring occasionally.
3. **Reduce the Heat:** Reduce the heat to low and simmer for 15-20 minutes, or until the glaze has thickened slightly and coats the back of a spoon. The glaze should be syrupy but not too thick.
4. **Taste and Adjust:** Taste the glaze and adjust the seasonings as needed. Add more brown sugar for sweetness, apple cider vinegar for tang, or hot sauce for heat.
5. **Cool Slightly (Optional):** Let the glaze cool slightly before using. It will thicken further as it cools.

**Tips for the Bourbon Glaze:**

* **Use Good Quality Bourbon:** The quality of the bourbon will affect the flavor of the glaze. Choose a bourbon that you enjoy drinking on its own.
* **Simmer Slowly:** Simmer the glaze slowly over low heat to allow the flavors to meld together and the glaze to thicken properly.
* **Adjust the Sweetness and Tanginess:** Adjust the amount of brown sugar and apple cider vinegar to suit your taste preferences.
* **Add Other Flavors:** Feel free to experiment with other flavors, such as maple syrup, honey, or orange juice.
* **Make it Ahead:** The bourbon glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Reheat gently before using.
* **Glaze Sparingly:** When glazing the pulled pork, use a light hand. You don’t want to overpower the flavor of the pork with too much glaze.

## Understanding Pork Shoulder: The Key to Pulled Pork Success

Choosing the right cut of meat is paramount for achieving truly exceptional pulled pork. Pork shoulder, often labeled as Boston Butt (despite not actually being from the butt), is the champion of this dish. Here’s why:

* **Marbling Matters:** Pork shoulder boasts ample intramuscular fat, known as marbling. This fat renders during the slow cooking process, basting the meat from within and creating unparalleled tenderness and moisture.
* **Connective Tissue Transformation:** The shoulder contains a significant amount of connective tissue. Low and slow cooking breaks down this tough tissue into gelatin, resulting in that melt-in-your-mouth texture we crave in pulled pork.
* **Flavorful and Economical:** Pork shoulder is a relatively inexpensive cut of meat, making it a budget-friendly option for feeding a crowd. Its robust flavor profile stands up well to bold rubs and sauces.

**Bone-In vs. Boneless: A Matter of Preference**

The debate between bone-in and boneless pork shoulder is ongoing, with arguments for both sides:

* **Bone-In:** Proponents of bone-in shoulder argue that the bone adds flavor and helps retain moisture during cooking. It can also serve as a visual indicator of doneness – when the meat pulls easily away from the bone, it’s ready.
* **Boneless:** Boneless shoulder offers convenience, as it’s easier to handle and shred. It also cooks slightly faster than bone-in.

Ultimately, the choice is yours. Both bone-in and boneless shoulder will yield delicious pulled pork when cooked properly.

**Selecting the Right Shoulder**

When purchasing pork shoulder, keep these tips in mind:

* **Look for good marbling:** Choose a shoulder with ample white flecks of fat running throughout the meat. This is an indicator of flavor and tenderness.
* **Consider the size:** A 4-5 pound shoulder is a good size for most families. Adjust the size based on the number of people you’re serving.
* **Check the expiration date:** Ensure the pork shoulder is fresh and within its expiration date.
* **Trust your butcher:** If possible, purchase your pork shoulder from a reputable butcher who can provide guidance and answer any questions you may have.

## Troubleshooting Common Pulled Pork Problems

Even with the best recipe, things can sometimes go awry. Here’s a guide to troubleshooting common pulled pork problems:

* **Dry Pulled Pork:**
* **Cause:** Overcooking, insufficient fat content, inadequate wrapping during cooking.
* **Solution:** Ensure the pork shoulder has good marbling. Wrap the pork shoulder tightly in aluminum foil or butcher paper during the second half of cooking to retain moisture. Don’t overcook – aim for an internal temperature of 203°F (95°C). If the pork is already dry, try adding some reserved cooking juices or apple cider vinegar to moisten it.
* **Tough Pulled Pork:**
* **Cause:** Undercooking, insufficient time for connective tissue to break down.
* **Solution:** Continue cooking the pork shoulder until it reaches an internal temperature of 203°F (95°C) and is probe-tender. Be patient – the low and slow cooking process is essential for breaking down the connective tissue.
* **Lack of Smoky Flavor (for Smoker Users):**
* **Cause:** Insufficient wood chips, improper smoker temperature, not enough airflow.
* **Solution:** Ensure you’re using enough wood chips to generate smoke. Maintain a consistent smoker temperature of 225°F (107°C). Make sure your smoker has adequate airflow to allow the smoke to circulate properly.
* **Bland Pulled Pork:**
* **Cause:** Insufficient seasoning, weak dry rub, not enough time for the rub to penetrate the meat.
* **Solution:** Be generous with the dry rub and make sure to cover all sides of the pork shoulder. Allow the rub to sit on the meat for at least 2 hours, or preferably overnight, before cooking. Consider adding more flavorful ingredients to the dry rub, such as smoked paprika or cayenne pepper.
* **Overly Sweet Pulled Pork:**
* **Cause:** Too much brown sugar in the dry rub or glaze.
* **Solution:** Reduce the amount of brown sugar in the dry rub and glaze. Add more acidic ingredients, such as apple cider vinegar or Dijon mustard, to balance the sweetness.
* **Burnt Bark:**
* **Cause:** Too much sugar in the dry rub, too high cooking temperature.
* **Solution:** Reduce the amount of sugar in the dry rub. Maintain a consistent cooking temperature of 225°F (107°C) to 275°F (135°C).
* **Glaze Too Thin:**
* **Cause:** Not simmering the glaze long enough.
* **Solution:** Simmer the glaze for a longer period of time until it thickens to the desired consistency. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the glaze.

By understanding these potential problems and their solutions, you can confidently tackle any challenges and create perfect Bourbon Bacon Pulled Pork every time.

## Bourbon Selection Guide: Choosing the Right Bottle for Your Glaze

While any bourbon can technically be used in the glaze, selecting the *right* bourbon will elevate the flavor profile of your pulled pork to new heights. Here’s a breakdown to help you choose:

* **Understanding Bourbon Characteristics:** Bourbons vary widely in their flavor profiles, influenced by factors like mash bill (the grain recipe), aging process, and proof. Common flavor notes include caramel, vanilla, oak, spice, and fruit.
* **Budget-Friendly Options (Under $30):** These bourbons offer good quality and flavor without breaking the bank:
* **Jim Beam White Label:** A classic, widely available bourbon with notes of caramel and vanilla.
* **Wild Turkey 101:** A higher-proof bourbon with a bolder flavor, featuring notes of spice and oak.
* **Evan Williams Black Label:** A smooth and approachable bourbon with hints of caramel and brown sugar.
* **Mid-Range Options ($30-$50):** These bourbons provide a step up in complexity and flavor:
* **Maker’s Mark:** A wheated bourbon known for its smooth, sweet flavor with notes of caramel and vanilla.
* **Buffalo Trace:** A highly regarded bourbon with a balanced flavor profile, featuring notes of caramel, vanilla, and spice.
* **Four Roses Single Barrel:** A complex and flavorful bourbon with notes of fruit, spice, and oak.
* **Premium Options (Over $50):** These bourbons offer exceptional quality and depth of flavor, but are not necessary for a great glaze. Consider these if you enjoy sipping bourbon and want to splurge:
* **Knob Creek:** A bold and flavorful bourbon with notes of spice, oak, and caramel.
* **Woodford Reserve:** A complex and refined bourbon with notes of fruit, spice, and vanilla.
* **Angel’s Envy:** A unique bourbon finished in port wine barrels, resulting in a sweet and fruity flavor.

**Flavor Pairing Considerations:**

* **Sweetness:** If you prefer a sweeter glaze, opt for a bourbon with strong caramel and vanilla notes, like Maker’s Mark or Evan Williams.
* **Spice:** For a spicier glaze, choose a bourbon with higher rye content, like Wild Turkey 101 or Knob Creek.
* **Oak:** If you enjoy a more pronounced oak flavor, select a bourbon that has been aged longer, like Woodford Reserve.

**Ultimately, the best bourbon for your glaze is the one you enjoy drinking! Don’t be afraid to experiment and find your perfect match.**

## Bacon Buying Guide: Selecting the Perfect Slices for Infusion

The bacon you choose will significantly impact the overall flavor of your Bourbon Bacon Pulled Pork. Here’s what to consider when selecting your bacon:

* **Thickness Matters:** Opt for thick-cut bacon for the best results. Thin bacon tends to shrivel up and become brittle during cooking, while thick-cut bacon retains its texture and flavor.
* **Fat Content:** Look for bacon with a good balance of lean meat and fat. The fat will render during cooking, adding flavor and moisture to the pork shoulder.
* **Cure Type:**
* **Regular Cured Bacon:** This is the most common type of bacon, cured with salt, sugar, and sodium nitrite.
* **Uncured Bacon:** This bacon is cured with natural ingredients like celery powder, which contains naturally occurring nitrates. It often has a slightly different flavor than regular cured bacon.
* **Smoke Flavor:**
* **Hickory Smoked:** A classic choice with a strong, smoky flavor.
* **Applewood Smoked:** A milder, sweeter smoky flavor that pairs well with bourbon.
* **Maple Smoked:** A sweet and smoky flavor with a hint of maple syrup.
* **Peppered Bacon:** Adds a spicy kick to the pulled pork.
* **Nitrate/Nitrite Content:** Some people prefer to avoid bacon with nitrates or nitrites. If this is a concern, look for uncured bacon.

**Bacon Recommendations:**

* **For a classic smoky flavor:** Choose thick-cut hickory smoked bacon.
* **For a sweeter, more subtle smoky flavor:** Opt for thick-cut applewood smoked bacon.
* **For a spicy kick:** Select thick-cut peppered bacon.
* **For a nitrate-free option:** Choose thick-cut uncured bacon.

**Preparation Tips:**

* **Cook the bacon until crispy but not burnt:** You want the bacon to be cooked through but not so crispy that it crumbles to dust. Retain the bacon fat; it’s liquid gold for infusing flavor!
* **Crumble the bacon into small pieces:** This will allow the bacon flavor to distribute evenly throughout the pork shoulder.

By carefully selecting your bacon, you can ensure that your Bourbon Bacon Pulled Pork is packed with delicious, smoky flavor.

## Storing and Reheating Your Bourbon Bacon Pulled Pork

Pulled pork is fantastic fresh, but it’s also a great make-ahead dish. Here’s how to properly store and reheat your Bourbon Bacon Pulled Pork:

**Storing:**

* **Cool Completely:** Allow the pulled pork to cool completely before storing it. This will prevent condensation from forming and affecting the quality of the meat.
* **Separate into Portions:** Divide the pulled pork into smaller portions for easier reheating and to prevent waste.
* **Airtight Containers:** Store the pulled pork in airtight containers in the refrigerator. Properly stored, pulled pork will last for 3-4 days in the refrigerator.
* **Freezing:** For longer storage, you can freeze pulled pork. Place the cooled pulled pork in freezer-safe bags or containers, removing as much air as possible. Label with the date. Frozen pulled pork will last for 2-3 months. Thaw in the refrigerator overnight before reheating.

**Reheating:**

* **Oven:** Preheat your oven to 250°F (121°C). Place the pulled pork in a baking dish with a little bit of chicken broth, apple cider vinegar, or barbecue sauce to help keep it moist. Cover the dish with foil and bake for 20-30 minutes, or until heated through.
* **Microwave:** Place the pulled pork in a microwave-safe dish with a splash of liquid. Cover and microwave on medium power in 1-minute intervals, stirring in between, until heated through. Be careful not to overcook, as this can dry out the pork.
* **Stovetop:** Heat a skillet over medium heat. Add the pulled pork and a little bit of liquid. Cook, stirring occasionally, until heated through.
* **Slow Cooker:** This is a great option for reheating large batches of pulled pork. Place the pulled pork in a slow cooker with a little bit of liquid. Heat on low for 1-2 hours, or until heated through.

**Tips for Reheating:**

* **Add Moisture:** Adding a little bit of liquid when reheating will help prevent the pulled pork from drying out. Chicken broth, apple cider vinegar, barbecue sauce, or even water will work.
* **Don’t Overheat:** Overheating the pulled pork can make it dry and tough. Reheat it gently until it’s just heated through.
* **Reheat Only What You Need:** Only reheat the amount of pulled pork that you plan to eat. Reheating multiple times can degrade the quality of the meat.
* **Mix in Fresh Glaze:** Consider adding a fresh batch of bourbon glaze when reheating to brighten the flavor.

By following these storage and reheating tips, you can enjoy delicious Bourbon Bacon Pulled Pork even days after it’s cooked.