Slow-Cooker Maple Bourbon Pulled Pork

Everyone knows that if you want a decent blueberry, you grab a bucket and head to the nearest power lines for a few hours of hunching over low-lying bushes heavy with Maine’s signature berry. If you want lobster, you hit the nearest co-op where the boats pull up besides the building. You can literally pluck Maine’s favorite crustacean out of the water if you want. Just make sure you know how to grab them without sacrificing a finger.

When people think of Maine’s culinary offerings, these two staples immediately come to mind, but what doesn’t usually come to mind is maple syrup. Maine’s estranged step-brother Vermont is the one getting all the maple syrup attention. We’ve decided to make a move and are staging a maple revolution here in Maine. Over the past few years Maine Maple Sunday has been gaining steam. The fourth Sunday of March we slip on our boots, bundle up like we’re mapping the North Pole and flock to sugar shacks from Wells to Caribou. We stuff our faces with pancakes covered in liquid gold, stand in line for an hour for a sample of fresh maple candy and a taste of ice cream drenched in maple syrup even if it’s ten below.

If you have time this weekend, I highly recommend bundling up and visiting your nearest sugar shack. At our house we’re slathering everything but the vegetables in syrup including this incredibly easy to make, pull apart pork roast.

Maple Bourbon Pulled Pork


Maple Bourbon Pulled Pork

  • Yield: 4 Servings 1x


  • 1 3-4 pound pork shoulder
  • 1 ½ cups apple cider
  • ½ cup Maine maple syrup
  • 1/3 cup bourbon
  • ½ cup olive oil
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic, coarsely chopped
  • 1/3 cup Dijon mustard
  • Salt and pepper to taste
  • 1 cup BBQ sauce


  1. {3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}
  2. Combine all ingredients, except for the BBQ sauce, in a crock pot set to low. Let cook on low for at least 6-7 hours. It can be left longer if you have it cooking while you’re gone.
  3. Once the roast is done, remove from crock pot and shred using two forks.
  4. In a small saucepan, combine 2 cups of juice from the crock pot with 1 cup BBQ sauce. Bring mixture to a boil for two minutes.
  5. Pour over shredded pork and serve.


My love affair with food began on stepstools in the kitchens of the women in my family. Handing my great-grandmother carrots to grate for coleslaw, licking the beaters covered in my grandmother’s peanut butter frosting, and watching my mother cook up Italian dishes covered in cheese. To this day, I love cheese. Besides cheese, I love painting, ocean air, and the smell of tar after it’s rained. My husband Josh and I have created a little suburban farm with our Layla-Bug, a ridiculously hyper dog, and a one-eyed chicken. Someday, we hope to upgrade to a real country farm.


  1. I made this tonight with pork butt. I used 2oz of Jim Beam Maple (had a nip) and 1oz of Old Grandad to make up the 1/3 cup. Wow – amazingly good. It will definitely be my “go to” pulled pork recipe from now on!

  2. Hi, John. I live too far away to just stroll on over to your house to help, but I’ll tell you that I can use Illustrator for most pusproes. Sometimes you have to fight it to get it to do something sensible and useful for what you’d want. What exactly are you trying to do that’s causing you so much trouble?

    1. Hi Jules,

      It’s straight apple cider instead of apple cider vinegar, which gives it a nice sweet flavor with just a bit of tang. I think you would be fine leaving out the oil. Just make sure that if you are going be be leaving it cooking all day that the roast is mostly covered with liquid unless you’ll be there to flip it half way through. You want to make sure every inch gets plenty of time to soak in the flavors!

      Have a great night!

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.