Smoky Bourbon BBQ Pulled Pork

Ingredients

• pork shoulder2 kg
• brown sugar50 g
• smoked paprika2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• cayenne pepper1 tsp
• salt1 tbsp
• black pepper1 tbsp
• bourbon120 ml
• apple cider vinegar120 ml
• ketchup240 ml
• Worcestershire sauce2 tbsp
• liquid smoke1 tsp

Directions

1. 1

   In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper to create the rub. Pat the pork shoulder dry and generously coat it with the rub. Let it sit at room temperature for 30 minutes.

2. 2

   Preheat your smoker to 110°C (225°F) or set up your grill for indirect cooking. If using a smoker, add soaked wood chips (hickory or apple). Place the pork shoulder on the grate, fat side up, and smoke for about 4 hours, or until the internal temperature reaches 90°C (195°F).

3. 3

   While the pork cooks, make the bourbon BBQ sauce: in a saucepan over medium heat, combine bourbon, apple cider vinegar, ketchup, Worcestershire sauce, and liquid smoke. Bring to a simmer, then reduce heat and cook for 10-15 minutes until slightly thickened. Set aside.

4. 4

   Once the pork reaches temperature, remove it from the smoker and let it rest for 20 minutes. Then, using two forks, shred the meat into bite-sized pieces, discarding any excess fat.

5. 5

   In a large bowl, toss the shredded pork with half of the BBQ sauce. Serve on buns with extra sauce, pickles, and coleslaw if desired.