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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Slow Cooker Bourbon Pulled Pork with Jaca BBQ Glaze
Melt-in-your-mouth slow cooker bourbon pulled pork with a smoky, sweet Jaca (allulose) BBQ glaze. A homemade bourbon-spiked barbecue sauce featuring smoked paprika, apple cider vinegar, and crispy bacon makes this the ultimate low-sugar comfort food — perfect piled on buns, stuffed in tacos, or served over mashed potatoes. Adapted from The Magical Slow Cooker.
Ingredients
- 2-3 pounds boneless pork shoulder
- 1½ cups BBQ sauce
- ½ cup bourbon
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup Jaca (allulose) (replaces ½ cup packed brown sugar at 2x ratio)
- 8 slices bacon, cooked and crumbled
- 8-10 hamburger buns or slider rolls (for serving)
Sweetener Used
1 cup Jaca (allulose) Allulose
Replaces: ½ cup packed brown sugar
Instructions
- 1
Place the boneless pork shoulder in the slow cooker.
- 2
In a mixing bowl, combine the BBQ sauce, bourbon, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, smoked paprika, black pepper, red pepper flakes, and 1 cup Jaca (allulose). Stir well until the Jaca is fully dissolved.
- 3
Pour the bourbon BBQ sauce mixture over the pork shoulder in the slow cooker, making sure to coat the meat well.
- 4
Cover and cook on HIGH for 6 hours or LOW for 8 hours, until the pork is fall-apart tender and easily shreds with two forks.
- 5
When the pork is done, use two forks to shred the meat directly in the slow cooker. Stir the shredded pork back into the sauce so every strand is coated.
- 6
Add the cooked, crumbled bacon to the slow cooker and stir to combine. Cover and cook for an additional 30 minutes to let the bacon flavor meld into the pork.
- 7
Give the pulled pork a final stir. Taste and adjust seasoning if needed.
- 8
Pile the bourbon pulled pork high on toasted hamburger buns or slider rolls. Top with coleslaw, pickles, or extra BBQ sauce if desired.
- 9
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.
Pro Tips
- Jaca (allulose) dissolves beautifully into the bourbon BBQ sauce, giving you that classic sticky-sweet glaze without any of the sugar crash.
- For the best flavor, use a mid-range bourbon — nothing too cheap, nothing too fancy. The slow cooking mellows the alcohol and leaves behind the smooth, caramel notes.
- Cook the bacon separately until extra crispy. Adding it at the end preserves that crunch contrast against the tender pork.
- This recipe freezes incredibly well. Portion into freezer bags with plenty of sauce for easy weeknight meals.
- For a smokier flavor, add 1 teaspoon of liquid smoke to the sauce mixture before cooking.
- Serve with classic coleslaw on top for that perfect crunch-to-tender ratio.