Slow Cooker Bourbon Pulled Pork with Jaca BBQ Glaze

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. This is a Jaca-adjusted healthier version — all the sweetness without the sugar spike.

Prep Time: 15 minutes | Cook Time: 6½ hours | Servings: 8

Ingredients:

  • 2-3 pound 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

Instructions:

— Place the boneless pork shoulder in the slow cooker.

— 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.

— Pour the bourbon BBQ sauce mixture over the pork shoulder, making sure to coat the meat well.

— 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.

— 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.

— Add the cooked, crumbled bacon and stir to combine. Cover and cook for an additional 30 minutes to let the bacon flavor meld into the pork.

— Give the pulled pork a final stir. Taste and adjust seasoning if needed.

— Pile the bourbon pulled pork high on toasted hamburger buns. Top with coleslaw, pickles, or extra BBQ sauce if desired.

Tip: Jaca (allulose) dissolves beautifully into the bourbon BBQ sauce, giving you that classic sticky-sweet glaze without any of the sugar crash. This recipe also freezes incredibly well — portion into freezer bags with plenty of sauce for easy weeknight meals.

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