Jack Daniels BBQ Pulled Pork Recipe: Slow-Smoked Tennessee Whiskey Infusion

This slow-smoked pulled pork gets its signature depth from a Tennessee whiskey infusion that transforms ordinary pork into something extraordinary.

With a foolproof low-and-slow method, you’ll achieve tender, flavor-packed results that fall apart at the touch of a fork.

Ingredients for Jack Daniels Bbq Pulled Pork

A few quality ingredients and a slow-smoked process create pork that falls apart beautifully.

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The pork shoulder is non-negotiable—bone-in, well-marbled cuts yield the most tender results. Source from a reputable butcher or Whole Foods for consistent quality. Jack Daniels is the signature whiskey here, but any smooth Tennessee whiskey works. The wood chips must be hickory; other types lack the robust smoke profile this dish demands.

No Jack Daniels? Maker’s Mark or Wild Turkey (both bourbons) deliver similar depth. Swap brown sugar for maple syrup if needed, though the caramel notes differ. For the BBQ sauce, Stubb’s Original is a reliable store-bought option. The apple cider vinegar can be replaced with white vinegar in a pinch, but the fruitiness of the cider version complements the whiskey perfectly.

The cooked pork rests beautifully for 2-4 hours before pulling. Leftovers keep for 5 days refrigerated or 3 months frozen. The whiskey-infused sauce actually improves overnight, making this ideal for meal prep.

Step-by-Step Instructions for Jack Daniels BBQ Pulled Pork

This method ensures a smoky, whiskey-infused pulled pork with tender, flavorful results.

Step 1: Prepare the Whiskey Marinade and Rub

In a bowl, whisk together the 0.5 cup Jack Daniels Tennessee Whiskey, 0.5 cup Brown Sugar, 0.25 cup Apple Cider Vinegar, 2 tbsp Tomato Paste, 2 tbsp Worcestershire Sauce, and 2 tbsp Yellow Mustard until smooth. This marinade balances sweet, tangy, and smoky notes.

In a separate bowl, combine the 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Kosher Salt, and 1 tbsp Black Pepper. Pat the 4 lb Pork Shoulder dry, then rub the spice mixture evenly over all surfaces, pressing it into the meat for maximum adhesion.

Step 2: Smoke the Pork Shoulder Low and Slow

Soak the 2 cups Hickory Wood Chips in water for 30 minutes, then drain. Preheat your smoker to 225°F using the soaked wood chips for consistent smoke. Place the pork shoulder on the smoker grates, fat-side up.

Smoke undisturbed for 6-8 hours, maintaining the temperature between 225-250°F. The pork is ready for the next step when it develops a deep mahogany bark and the internal temperature reaches 165-170°F.

Step 3: Wrap and Continue Cooking

Transfer the pork to a large sheet of heavy-duty foil. Pour ½ cup of the reserved whiskey marinade over the pork, then tightly wrap it in the foil. Return it to the smoker and continue cooking for another 3-4 hours, or until the internal temperature reaches 203°F.

At this point, the pork should be probe-tender, meaning a meat thermometer slides in with little resistance. This step ensures the connective tissue breaks down completely for that perfect pulled texture.

Step 4: Shred and Finish with BBQ Sauce

Carefully unwrap the pork and transfer it to a large cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large fat chunks. Place the shredded pork in a large bowl and toss it with the remaining whiskey marinade and 1.5 cups BBQ Sauce.

Stir until the pork is evenly coated. For best results, let it rest for 15-20 minutes to allow the flavors to meld. Serve warm on buns or as a main dish, with extra BBQ sauce on the side if desired.

Storing and Reheating This Dish

Refrigerator Storage

Let the pulled pork cool completely before storing—this prevents condensation and sogginess. Transfer to airtight containers or heavy-duty ziplock bags, portioning into meal-sized amounts. It keeps beautifully at 40°F or below for up to 5 days. 💡

Freezer Storage

For longer storage, freeze in quart-sized freezer bags with as much air pressed out as possible. I like to vacuum-seal portions for optimal freshness. It maintains quality for up to 3 months without freezer burn. Label with the date to track freshness.

Stovetop Reheating

My preferred method for best texture: Warm in a heavy pot over medium-low heat with ¼ cup Jack Daniels or beef broth. Stir occasionally for 10-15 minutes until heated through. The liquid prevents drying while enhancing flavor. 🔥

Oven Reheating

Preheat oven to 325°F. Spread pork in a baking dish, add 2 tbsp apple cider vinegar, cover with foil, and heat for 20-25 minutes. Stir halfway through for even warming. This method works great for larger batches.

Microwave Reheating

For quick meals, place portions in a microwave-safe dish with a splash of water. Cover loosely and heat on 70% power for 2-3 minutes, stirring halfway. This prevents the edges from drying out.