knapplc

I like Bulleit Bourbon and Makers is good too. I’m sure you could get by with something a bit cheaper for cooking but I’d plan ahead for some enjoyable drinking.

They're using makers in their picture. At the cheap level, you might look at something like 4 roses yellow label (this will have a lighter profile as I'm guessing you're not a huge whiskey fan) a bottle runs ~20ish. If you want something with a little more  you could look at buffalo trace bourbon. It's going to be pretty sweet and would blend decent with the brown sugar/molasses a bottle runs about 25-27.  Continuing to stronger flavors you might look at Wild Turkey 101 (never just wild turkey) it will start having more of the woody flavor (oak) as well as spices and maple still in the mid twenties for price,

If you want to explore up the chain a bit woodford reserve bourbon is in the mid 30s. It has in my opinion a very strong vanilla flavor mixed with some nice oakiness. It's almost like the port of the whiskey world, pretty sweet, but good. It would certainly give your pulled pork a different character. 

Those are all pretty easy to find at a super market. Be mindful of regional brands, they sometimes don't have enough time to age and therefore lack some of the full flavor that I think makes for good bbq.  

That's an interesting recipe. I'm one of those who figures that traditional low and slow smoking for pulled pork is hard to beat, so why mess with it. But there's no reason you can't get perfectly acceptable results in another manner. In fact, I've had some excellent green chili pulled pork that was prepared in an oven, Didn't have the smoke flavor but still was really good. My only suggestion would be to not under or over cook it. If you have a reliable instant read thermometer, shoot for about 195 to 200 degrees F. At least that produces excellent consistency, fall apart tender but not mushy, when smoking. Guessing it would be the same prepared this way.