Slow Cooker Pulled Pork

Directions

1. 1
   1.
2. 2
   In a medium saucepan, stir together the ketchup, bourbon, 1/4 cup brown sugar, and 1/2 teaspoon smoked paprika.
3. 3
   Bring to a boil, then reduce the heat to simmer for 10 minutes.
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   2.
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   Meanwhile, in a 5- to 6-quart slow-cooker bowl, combine the remaining 1/4 cup brown sugar, 2 teaspoons smoked paprika, 1 1/2 teaspoons salt, and 1 tablespoon freshly ground black pepper.
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   Add the pork and rub the mixture all over the meat.
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   Turn the pork fat side up.
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   3.
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   Pour 1/4 cup sauce and 1 cup water into the slow-cooker bowl.
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    Refrigerate the remaining sauce for serving.
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    Cover and cook as the manufacturer directs on the low setting until the meat is falling-apart tender, about 8 hours.
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    4.
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    Carefully transfer the meat to a large bowl; discard the fat and skin.
14. 14
    Using two forks, shred the meat into small pieces.
15. 15
    Carefully pour the sauce from the slow cooker into fat separator.
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    Pour the sauce over meat, leaving behind and then discarding the fat.
17. 17
    Serve in the buns with the reserved sauce.