Sticky Bourbon Brown Ale Bourbon Chicken-Style Pulled Pork
Rated 5.0 stars by 1 users
Category
Easy
Cuisine
American
Servings
6-12
Prep Time
25 minutes
Cook Time
10 hours
That mall food court bourbon chicken you used to crush? We fixed it. With pork. And beer. Chef Christian shares his recipe for some pretty awesome pulled pork. Watch the recipe video below!
Author:Chef Christian Gill
Ingredients
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1 10-lb Bone in Pork Butt
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1/8 cup and 3/4 cup Spiceology X Derek Wolf Sticky Bourbon Brown Ale
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3 cups ShaoXing Cooking Wine
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2 cups Low Sodium Soy Sauce
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3 cups White Sugar
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6-12 Pretzel Buns
Directions
Pre-heat your smoker to 225 degrees.
Rub pork butt down in 3/4 cup of Sticky Bourbon Brown Ale rub.
Use a wireless meat thermometer and place in the center of the butt.
Place on the smoker and smoke at 225 for 3 hours. Increase heat to 250 and smoke for an additional 3 hours or until internal temp reaches 165.
Remove from the smoker and remove the thermometer. Wrap tightly in foil, place the thermometer back in the center, and continue to smoke at 250 until the internal temp reaches 204. Remove and tightly wrap in two towels and place in a cooler to finish for 1 hour.
While the butt is cooler resting, combine cooking wine, soy sauce, 1/8 cup of Sticky Bourbon Brown Ale rub, and white sugar in a medium stock pot.
Bring to a boil and reduce by 1/3.
Remove from heat, place in containers and refrigerate.
Remove pork butt from the cooler and remove towels and foil. Let it rest for five minutes then shred by hand and remove the bone. - When ready to make sliders or sandwiches, heat 1/2 cup of bourbon sauce to a boil in a large skillet and add 4 cups of pulled pork. Fold and combine until hot. Build sandwiches and devour.
