This Jim Beam Apple Bourbon Smoked Pork Shoulder is a favorite in my family and a delicious twist on classic smoked pork. It combines a flavorful dry rub with a bourbon-apple injection to tenderize and infuse the meat. I first made this on a pellet smoker and it produced incredibly juicy, shreddable pork perfect for sandwiches, tacos, or a simple platter with your favorite sides.
Jim Beam Apple Bourbon Smoked Pork Shoulder Rub ingredients:
- Pork shoulder roast – also called pork butt; buy one large enough for your crowd. When on sale, buy extras and freeze for later.
- Jim Beam Apple Bourbon
- Smoked paprika
- Brown sugar
- White sugar
- Garlic powder
- Salt
- Chili powder
- Cayenne pepper (optional for heat)
- Ground black pepper
- Dried oregano
- Cumin
Bourbon injection ingredients
- Apple juice
- Jim Beam Apple Bourbon
- White sugar
- Salt
- Worcestershire sauce
How to make the Jim Beam apple bourbon injection
Tip: Injecting and rubbing the pork shoulder at least 24 hours before smoking allows the flavors to penetrate and helps tenderize the meat.
Combine the apple juice, bourbon, sugar, salt, and Worcestershire sauce in a measuring cup or bowl. Stir until the sugar and salt are fully dissolved. Use a quality metal meat injector for best results; a metal needle and sturdy syringe will make the process much easier than cheap plastic injectors.
Preparing the pork shoulder
Place the roast in a container large enough to hold it and catch any excess injection or rub—an airtight container or large stockpot works well. Using the injector, distribute the injection evenly throughout the roast, turning the meat to reach multiple angles and layers. Don’t over-inject a single spot; aim for several shallow injections spaced across the roast.
Next, mix the dry rub ingredients in a bowl or mason jar. Pat the roast dry and apply the rub generously, pressing it into the meat so all surfaces are coated. Cover the roast and refrigerate for at least 24 hours for best flavor and texture; if short on time, a few hours will still add noticeable flavor.
How to smoke the Jim Beam apple bourbon pork shoulder
Bring the roast to room temperature for about an hour before smoking. This helps the meat cook more evenly.
Set up your pellet or offset smoker for a low-and-slow cook. I prefer starting on a smoke setting to build a good smoke ring and flavor. For wood choice, fruit woods or mesquite work well depending on how bold you want the smoke to be—fruit woods complement the apple bourbon nicely while mesquite gives a stronger, more rustic smoke flavor.
Example schedule: I smoked a roast for about 4 hours at 200°F, then increased to 225°F for 2½ hours, finishing with an hour at 250°F. Times will vary by roast size and smoker—use internal temperature, not time, as your guide.
Target temperature: Remove the roast when it reaches at least 165–180°F, depending on your preference. For shreddable pulled pork, many pitmasters take the meat to 195–205°F to break down connective tissue; for a firmer slice, stop lower. After removing from the smoker, rest the roast for 30–60 minutes before pulling or slicing.
Serving
The pork shreds beautifully for pulled pork sandwiches, tacos, sliders, or as a main alongside classic barbecue sides. Toss shredded pork with your favorite barbecue sauce or serve it dry with sauce on the side so guests can add what they like.
How to store leftovers
Cool any leftover pork before refrigerating. Store in an airtight container or sealed bag for up to 4 days in the refrigerator. For longer storage, divide portions into freezer-safe bags or vacuum-seal and freeze for up to three months. Label portions and use a food scale or containers to portion meals for easy reheating.
Ideas for leftovers
Leftover smoked pork shoulder is extremely versatile. Try it in fried rice, baked beans, chili, tacos, quesadillas, or on top of baked potatoes. It also makes hearty sandwiches and works well as a protein boost in salads or pasta dishes.
Equipment and notes
- Pellet grill or smoker set up for low-and-slow smoking.
- Metal meat injector for even distribution of the injection.
- Meat thermometer to monitor internal temperature accurately.
- Large airtight container or trays for marinating and storing the roast.
This Jim Beam Apple Bourbon method adds a sweet, slightly boozy apple note that pairs wonderfully with smoked pork. Adjust spices and sugar to taste, and enjoy the results whether you’re feeding a crowd or saving leftovers for weeknight meals.