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Smoked Pork Butt with Bourbon Cherry BBQ Sauce

alarm
Total Time:
20 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

This fun-to-prepare smoked wonder will make you reconsider running to your favorite BBQ joint—tender, slow-smoked pork butt served with a sw View More expand_more

This fun-to-prepare smoked wonder will make you reconsider running to your favorite BBQ joint—tender, slow-smoked pork butt served with a sweet-spicy bourbon cherry BBQ sauce. Succulent and satisfying enough to make any pitmaster proud and well worth the effort!

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Smoked Pork Butt with Bourbon Cherry BBQ Sauce
alarm
Total Time:
20 hrs 0 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
8 Servings

Ingredients


Smoked Pork Butt with Bourbon Cherry BBQ Sauce

Product ImageFresh Pork Bone-In Shoulder Butt Roast
1
Smithfield Pork Butt
1
1-2 tablespoons
Olive oil
1-2 tablespoons
2 tablespoons
BBQ Rub seasoning blend
2 tablespoons
1/2 cup
Brown sugar
1/2 cup
1/2 cup
Honey
1/2 cup

Sauce

3/4 cup
Bourbon whiskey
3/4 cup
2 cups
Dark sweet cherries
2 cups
15 oz
Tomato sauce
15 oz
6 oz
Tomato paste
6 oz
1/4 cup
Cider vinegar
1/4 cup
4 gloves
Garlic
4 gloves
1 teaspoon
Onion powder
1 teaspoon
1/2 teaspoon
Onion salt
1/2 teaspoon
3 tablespoons
Worcestershire sauce
3 tablespoons
1/3 cup
Brown sugar
1/3 cup
1/4 cup
Molasses
1/4 cup
1 1/2 teaspoons
Cayenne pepper
1 1/2 teaspoons
1 teaspoon
Salt
1 teaspoon
1/2 teaspoon
Ground black pepper
1/2 teaspoon

Directions


  1. Trim any excess fat off pork butt the night before smoking it and dry thoroughly with paper towels. Rub all sides with a light coating of olive oil followed by a pre-made seasoning mix. Set uncovered in fridge overnight to help the rub bind to the butt. The next day, set your smoker to 250 degrees. Once it has come to temp, place butt inside and let smoke for six hours or until it has reached an internal temperature of 165 degrees (smokers can vary greatly on time). Pull the meat, wrap in foil with brown sugar and honey, and place back in the smoker until pork reaches 195-200 degrees. Take the pork butt out of the smoker and let it rest in a cooler for 30 minutes; this keeps the temperature high while the meat stays juicy.

  2. While meat is resting, prepare the barbecue sauce. In a large skillet over medium heat, combine the garlic and bourbon. Simmer for 5 minutes; add cherries and simmer another 5 minutes, stirring every so often. Mix remaining ingredients into the skillet and bring to a boil. Reduce heat to medium-low, and simmer for 30 minutes or until sauce has thickened. Sauce can be made earlier, if desired, which allows the flavors more time to meld together.

  3. Once pork is fully rested, shred using forks or hands protected in heat resistant gloves. Serve with barbecue sauce.

For the Love of Meat

Ingredients


Smoked Pork Butt with Bourbon Cherry BBQ Sauce

1
Smithfield Pork Butt
1
1-2 tablespoons
Olive oil
1-2 tablespoons
2 tablespoons
BBQ Rub seasoning blend
2 tablespoons
1/2 cup
Brown sugar
1/2 cup
1/2 cup
Honey
1/2 cup

Sauce

3/4 cup
Bourbon whiskey
3/4 cup
2 cups
Dark sweet cherries
2 cups
15 oz
Tomato sauce
15 oz
6 oz
Tomato paste
6 oz
1/4 cup
Cider vinegar
1/4 cup
4 gloves
Garlic
4 gloves
1 teaspoon
Onion powder
1 teaspoon
1/2 teaspoon
Onion salt
1/2 teaspoon
3 tablespoons
Worcestershire sauce
3 tablespoons
1/3 cup
Brown sugar
1/3 cup
1/4 cup
Molasses
1/4 cup
1 1/2 teaspoons
Cayenne pepper
1 1/2 teaspoons
1 teaspoon
Salt
1 teaspoon
1/2 teaspoon
Ground black pepper
1/2 teaspoon

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