5 pounds Boneless, Trimmed Pork Butt (shoulder), cut in 2” x 3” pieces
1 Large White or Spanish Onion, Cut in ½” Dice
¼ cup Fresh Garlic, Chopped
2 Jalapeno Peppers, Finely Chopped
As Needed Vegetable Oil
3 cups Sweet Baby Ray’s Barbecue Sauce
½ cup Bourbon Whiskey
1 teaspoon Liquid Hickory Smoke
1 teaspoon Black Pepper
As Desired Additional Sweet Baby Ray’s Barbecue Sauce for a Condiment
Step 1
Pre-heat your oven to only 300 F.
Step 2
On your cooking range, choose a large sauce pot with a tight-fitting lid, and on medium high heat, add a small amount of vegetable oil, then sear the pork pieces VERY WELL on all sides to develop a deep browned color. DO NOT crowd the pot while browning the meat, otherwise it will foam with juices and the meat will not brown as it needs to.
Step 3
As the pieces of pork are browned, remove them to a separate plate to rest and add more to the pot to brown.
Step 4
When all the pork is browned and reserved, in that same pot, add the onions, garlic and jalapeno. Sauté until the vegetables are soft and begin to brown.
Step 5
Add all the browned pork back to the pot with the sauteed vegetables, then add the barbecue sauce, Bourbon whiskey and liquid smoke.
Step 6
Cover and place in the 300 F oven to braise.
Step 7
After 1 ½ hours, remove the pot from the oven, stir the ingredients and return to the oven for another 1 ½ hours.
Step 8
After the full 3 hours, test the pork for tenderness. It should easily flake (pull) when two forks are inserted in opposite ends of a piece of pork and pulled away from one another.
Step 9
With a slotted spoon, remove all the pieces of pork and let them cool enough for you to be able to “pull” the meat into thick shreds.
Step 10
Strain the resulting “sauce” and reduce in a pot over low heat if necessary to create a barbecue sauce consistency.
Step 11
Place the pulled pork in a large bowl and add as much of the resulting Bourbon barbecue sauce as you like to give you a saucy, moist pork filling just perfect to pile on a bun.
Step 12
The remaining sauce (if any) can be used as a topping for your pork sandwiches or, save in your freezer and add to your next batch.
Step 13
SPECIAL TIP! If you prefer the black bark look on your pulled pork, after removing your pork from its braising sauce, place the pieces on a sheet pan and then place under your broiler until the sauce bubbles and creates and black, crisp bark on the pieces pork. Remove from under the broiler, allow to cool and pull apart the meat as in step number 8.
Step 1
Pre-heat your oven to only 300 F.
Step 2
On your cooking range, choose a large sauce pot with a tight-fitting lid, and on medium high heat, add a small amount of vegetable oil, then sear the pork pieces VERY WELL on all sides to develop a deep browned color. DO NOT crowd the pot while browning the meat, otherwise it will foam with juices and the meat will not brown as it needs to.
Step 3
As the pieces of pork are browned, remove them to a separate plate to rest and add more to the pot to brown.
Step 4
When all the pork is browned and reserved, in that same pot, add the onions, garlic and jalapeno. Sauté until the vegetables are soft and begin to brown.
Step 5
Add all the browned pork back to the pot with the sauteed vegetables, then add the barbecue sauce, Bourbon whiskey and liquid smoke.
Step 6
Cover and place in the 300 F oven to braise.
Step 7
After 1 ½ hours, remove the pot from the oven, stir the ingredients and return to the oven for another 1 ½ hours.
Step 8
After the full 3 hours, test the pork for tenderness. It should easily flake (pull) when two forks are inserted in opposite ends of a piece of pork and pulled away from one another.
Step 9
With a slotted spoon, remove all the pieces of pork and let them cool enough for you to be able to “pull” the meat into thick shreds.
Step 10
Strain the resulting “sauce” and reduce in a pot over low heat if necessary to create a barbecue sauce consistency.
Step 11
Place the pulled pork in a large bowl and add as much of the resulting Bourbon barbecue sauce as you like to give you a saucy, moist pork filling just perfect to pile on a bun.
Step 12
The remaining sauce (if any) can be used as a topping for your pork sandwiches or, save in your freezer and add to your next batch.
Step 13
SPECIAL TIP! If you prefer the black bark look on your pulled pork, after removing your pork from its braising sauce, place the pieces on a sheet pan and then place under your broiler until the sauce bubbles and creates and black, crisp bark on the pieces pork. Remove from under the broiler, allow to cool and pull apart the meat as in step number 8.
Love pulled barbecue pork? Don’t have a smoker? No problem.
This recipe creates some of the juiciest, most flavorful barbecue braised pulled pork you’ll ever have.
Piled high on a toasted bun with a side of crisp cole slaw and you’ll be rockin’ the world with this recipe. Make LOTS, it freezes so well and with just a minute or two on the microwave defrost cycle and you’ll be back in business whenever you’re in that barbecue mood or when unexpected guests stop by.
Bourbon whiskey works so well with this recipe but you can substitute water or apple cider if you prefer.
Choose your barbecue sauce and get er done!
Oct 4, 2024
With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
