Indulge in the rich and smoky flavors of bourbon and brown sugar with this mouthwatering smoked pulled pork. Perfectly seasoned and slow-cooked to perfection, this recipe is a barbecue delight that will have everyone asking for seconds.
Ingredients: 1 8-10 lb pork butt. 1/2 cup brown sugar. 1/4 cup kosher salt. 1/4 cup paprika. 2 tbsp black pepper. 2 tbsp garlic powder. 2 tbsp onion powder. 1 tbsp cayenne pepper. 1/4 cup bourbon. 1/4 cup apple cider vinegar. 1/4 cup yellow mustard. Wood chunks or chips for smoking hickory or applewood. Buns for serving.
Instructions: To make the rub, mix together the salt, paprika, black pepper, garlic powder, onion powder, cayenne pepper, and brown sugar. Cover all sides of the pork butt with the mixture and rub it on well. The pork should be put in the fridge for at least 4 hours, but ideally overnight. You can use chunks or chips of wood to heat your smoker up to 225F 107C. To make mop sauce, mix bourbon, apple cider vinegar, and yellow mustard in a small bowl. The pork butt should be put on the smoker and left there for about 1.5 hours per pound, or until the internal temperature reaches 195205F 9096C. Before you smoke the pork, cover it with sauce and baste it with it every hour. Put the pork away from the fire and let it rest for 30 minutes. Using two forks, shred the pork and cut off any extra fat. Put the pulled pork on buns and eat!
Prep Time: 30 minutes
Cook Time: 12 hours
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