Rachel Cooks

Slow Cooker Pulled Pork with Mirabelle Plum Bourbon Barbecue Sauce

This slow cooker pulled pork has a sweet and spicy barbecue sauce made with Mirabelle Plum jam and bourbon. This will become your new favorite pulled pork recipe.

Slow Cooker Pulled Pork with Bourbon Plum BBQ Sauce - find the recipe on rachelcooks.com

Slow cooker pulled pork. One of my favorite go-to meals when I want something in the slow cooker that is going to taste great and be ready at the end of a busy day. While pulled pork is traditionally made with pork shoulder (did you know that cut is now called a Blade Pork Roast?) — I almost always opt for the pork loin (which is now referred to as a New York Pork Roast!) because it is a leaner cut and I’m always trying to watch the fat/calorie  content of what we eat. Or at least I make an attempt to. Plus, once you pile on this amazing barbecue sauce, you’ll never realize there less fat in this cut of meat.

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I’m a little obsessed with this barbecue sauce. It’s sweet, tangy, spicy, and….well, bourbon. It is SO good. I could have eaten it straight off this cute little yellow spoon. Perhaps I did? You’ll never know. This is a thick barbecue sauce studded with pieces of onion as well as sweet pieces of plum from the Bonne Maman Golden Plum Mirabelle Preserves (which I could also eat straight off the spoon). And the pairing of fruit with pork is such a natural one. I’m sure you’ve seen recipes pairing fruit and pork — like this pork tenderloin with roasted grapes, or bourbon mango pulled pork, or this apple cranberry stuffed pork roast. And that’s only a sampling! There are countless combinations. If you haven’t tried pairing fruit with pork yet, you must. And using jam or preserves makes it even easier because the added sweetness gets you one step closer to perfection. Pork + fruit + sweetness = perfection. Simplified: Pork + Jam = Perfection. And I’m a nerd.

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Like I mentioned, I used Bonne Maman Golden Plum Mirabelle Preserves. This flavor was new to me but I can already tell that we’re going to be BFFs. Especially come time to make pulled pork. This might just be the only way I’ll ever make pulled pork. And good news — you have the chance to win a year’s supply of Bonne Maman as well as a $40 gift card — should be plenty to buy the ingredients for this pulled pork! Keep on reading past the recipe for giveaway details.

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Have I convinced you get to make this for dinner tonight? The barbecue sauce is so perfectly sweet and tangy and spicy all at the same time already. I know I already said that, but it is just the way barbecue sauce should be.

And it’s perfect for this pork. I alluded to some new names earlier, but did you know the National Pork Board has recently released new names for many cuts of pork? Here is a handy visual to help you navigate these new names. And while you’re on the learning-train — make sure to take a look at the temperature cooking chart (print it and hang it on your fridge!) so you make sure you’re not overcooking your pork (ick!). The number to remember when your thermometer is in hand is 145 degrees Fahrenheit! The National Pork Board recommends that you cook loin roasts, chops and tenderloin like you would a steak – until a digital thermometer reads an internal temperature between 145°F (medium rare), followed by a three-minute rest and 160°F (medium).

Pulled Pork with Plum BBQ Sauce on RachelCooks.com

Slow Cooker Pulled Pork with Plum Bourbon BBQ Sauce

Yield: about 6 servings

Prep Time: 15 minutes

Cook Time: 9 hours

Total Time: 9 hours, 15 minutes

This slow cooker pulled pork has a sweet and spicy barbecue sauce made with Mirabelle Plum jam and bourbon. This will become your new favorite pulled pork recipe.

Ingredients:

  • 4 tablespoons olive oil, divided
  • 3 teaspoons black pepper, divided
  • 2 teaspoons salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chili powder
  • 3 pound New York Pork Roast
  • 1/4 cup balsamic vinegar
  • 2 cups water
  • 1 and 1/2 cup Bonne Maman Mirabelle Plum Jam, divided
  • 1 cup finely chopped onion
  • 1 clove of garlic, minced
  • 1/2 cup dark brown sugar
  • 2 tablespoons red wine vinegar
  • 1 cup ketchup
  • 2 tablespoons worcestershire sauce
  • 2 shots (1.5 ounces each) of bourbon
  • 4 teaspoons yellow mustard
  • 1/4 teaspoon cayenne powder
  • buns for serving
  • coleslaw for serving (optional)

Directions:

  1. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Mix together 2 teaspoons black pepper, salt, cinnamon, and chili powder in a small bowl. Rub this mixture all over the New York Pork Roast. Put the rubbed pork roast into the skillet and brown for about 2 minutes on each side or until dark golden brown. Transfer to slow cooker and add 1/2 cup Bonne Maman Mirabelle Plum Jam, 1/4 cup balsamic vinegar and 2 cups water. Cover and cook on low for 7-8 hours or until tender. Drain liquid off and shred pork using two forks. Return shredded pork to slow cooker.
  2. While pork is cooking, prepare barbecue sauce. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add onions and garlic and cook until onions are translucent, about 5 minutes, stirring frequently. Add 1 teaspoon black pepper, 1 cup Bonne Maman Mirabelle Plum Jam, brown sugar, red wine vinegar, ketchup, worcestershire sauce, bourbon, mustard and cayenne. Bring to a simmer and continue to simmer for 10-15 minutes or until slightly thickened.
  3. Once you have pulled the pork, add 2 cups of barbecue sauce (there will be leftovers). Stir to combine, place the cover back on and continue to cook on low for at least an hour. Add more barbecue sauce as desired. Serve on buns.

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Giveaway Details: **GIVEAWAY CLOSED**

One (1) winner will receive twelve (12) jars of Bonne Maman ($60 value) and a $40 gift card supplied by the National Pork Board. Open to individuals over the age of 18 in the United States only. Enter ASAP because you only have until this Friday at midnight (CST) to enter!

To Enter: Follow the directions on the widget below. Give it a minute to load and if it isn’t loading follow the link to enter. If you don’t see a link — please let me know! Please note, this giveaway requires sharing your #PorkLUV (Are you a tenderloin fan? Or does bacon make your heart sing? Or perhaps you love a Porterhouse pork chop!) by visiting PorkBeinspired.com/PorkLUV or Pork Be inspired on Facebook to share why you love pork. Each share will turn up the heat on the #PorkLUV map – an interactive map that measures how much #PorkLUV there is in each state. The state with the most shares will receive a 30,000-meal fresh pork donation to a food bank in their state. So you have a chance to help those in need in your state just by entering this giveaway!


Still looking for more #PorkLUV? Try these great recipes:

Slow-Cooker Root Beer Ribs featuring St. Louis-style spare ribs
Honey-Ginger Pork with Carrots and Apples featuring lean pork tenderloin
Chipotle Pork and Pepper Stew featuring the savory New York pork roast
Pork Chop and Waffle Sandwiches with Maple Gravy featuring the protein-packed Porterhouse pork chop

Thanks for reading! As always, if you love this recipe, make sure to subscribe to my newsletter so you’ll never miss a recipe, or you can always find me on TwitterFacebookGoogle+Pinterest, and Instagram.

Disclosure: This post is written on behalf of the National Pork Board and Bonne Maman. I was compensated for my time. All opinions are always my own. Thanks for supporting my blog by supporting brands I love!

 

   
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22 Responses to “Slow Cooker Pulled Pork with Mirabelle Plum Bourbon Barbecue Sauce”

  1. Kim | Just For Clicks — March 5, 2014 at 6:53 am

    I always use pork tenderloin for our pulled pork…. but have never combined it with plum. Love this idea and can’t wait to try the recipe.

  2. Taylor @ Food Faith Fitness — March 5, 2014 at 7:06 am

    Pulled Pork is my favorite! It sounds AH-MAY-ZING with plum jam and some balsamic vinegar. So creative!
    And, there’s bourbon. I’m happy.
    Pinned!

  3. Brenda — March 5, 2014 at 8:47 am

    I always use Boston Butt roast for my pulled pork..I have a recipe of my own that we like, but will be trying your BBQ sauce recipe for sure….

    I cover bottom of my slow cooker with Worcestershire sauce, rub my roast with special blend of spices ( can use seasoning salt)…. Cook for 7-8 hours on low….it doesn’t need any other liquids….it’s always yummy…..after it’s done we usually use Sweet Baby Rays BBQ sauce….
    I’m going to check out if these preserves can be found close to me.
    Thanks!

  4. Liz@Virtually Homemade — March 5, 2014 at 10:05 am

    Pulled pork is seriously one of my favorite meals. Your pics are making me drool :) Pinned.

  5. denise — March 5, 2014 at 10:31 am

    this sounds yummy. It’s been a month or so since I’ve made pulled pork–might be good for this weekend!

    • denise — March 5th, 2014 @ 10:48 am

      and, where’s the shot of bourbon for the cook? ;)

  6. Elena — March 5, 2014 at 11:00 am

    I commented on their wall-https://www.facebook.com/PorkBeInspired/posts/10152281886785120

  7. Cassie — March 5, 2014 at 11:15 am

    Pulled pork is one of my favorites. I love the bourbon in there!

  8. Phi @ The Sweetphi Blog — March 5, 2014 at 11:52 am

    Pulled pork sandwiches, yuuummm…and the pictures are so pretty! And Bonne Maman for a year? OMG yes sign me up!

  9. Ashley | Spoonful of Flavor — March 5, 2014 at 12:19 pm

    Slow cooker pulled pork is one of my favorites too! I can’t wait to try this version with the plum jam!

  10. Alaina {Fabtastic Eats} — March 5, 2014 at 4:11 pm

    LOVE pulled pork. It’s on our dinner menu at least twice a month. My hubs’ fav! This sounds SO good! Im seriously in love with the addition of the fruit preserves! So smart!

  11. Barbara | Creative Culinary — March 5, 2014 at 5:05 pm

    My absolute favorite brand of preserves and I’ve not even seen these yet. I love making my own BBQ sauces, yes, with bourbon and can almost taste this Rachel.

    Will have to keep an eye out; I’ve got a pork butt (wrong name maybe…why do they DO this to us??) in the freezer now just crying for some slow cooking! :)

  12. gloryj — March 5, 2014 at 5:14 pm

    We love pulled pork around this house. Pull a part meat that’s tasty and flavorful goes to the top of my list every time. :)

  13. Dianna — March 5, 2014 at 9:39 pm

    we love pulled pork sandwiches. Can’t wait to try this.

  14. Yvette (Muy Bueno) — March 5, 2014 at 10:09 pm

    I love your photos. I bet this pork is as fantastic as it looks. Drooling ;)

  15. Happy Valley Chow — March 5, 2014 at 10:39 pm

    I loovveeee me some pulled pork and this recipe looks awesome! Great job :)

    Happy Blogging!

  16. Nicole ~ Cooking for Keeps — March 7, 2014 at 10:35 am

    Love this! I love that you used Jam!! My husband is in the middle of his busy season, so I’m always looking for new slow-cooker recipes. Great pictures too!

  17. Gina @ Running to the Kitchen — March 8, 2014 at 11:35 am

    How can they just go ahead and change the names of cuts of meat?! I feel like that’s not ok. haha If I see something labeled a blade pork roast I’m gonna be like wtf is THAT in the grocery store. This sounds delicious though regardless of name. That sauce…just want to spoon it into my mouth!

  18. Anna@CrunchyCreamySweet — March 10, 2014 at 11:37 am

    I love pulled pork! The sauce sounds fantastic!

  19. michael — March 17, 2014 at 8:00 pm

    oh wow, your pulled pork looks great, I could eat a big plate of it right now! Using the plum bourbon sauce sounds delicious! :-)

    Check out my post of today, Hot Fudge Cake, would be good dessert after your pork!
    Michael :-)

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