Sticky Bourbon Brown Ale Bourbon Chicken-Style Pulled Pork

Directions

1. Preheat your smoker to 225°F degrees.

2. Rub pork butt with 3/4 cup of Sticky Bourbon Brown Ale rub.

3. Use a wireless meat thermometer and place in the center of the butt.

4. Place on the smoker and smoke at 225°F for 3 hours. Increase heat to 250°F and smoke for an additional 3 hours or until internal temp reaches 165°F.

5. Remove the pork from the smoker and remove the thermometer. Wrap tightly in foil, place the thermometer back in the center, and continue to smoke at 250°F until the internal temp reaches 204°F. Remove and tightly wrap in two towels, and place in a cooler to finish for 1 hour.

6. While the butt is resting in the cooler, combine cooking wine, soy sauce, 1/8 cup of Sticky Bourbon Brown Ale rub, and white sugar in a medium stockpot.

7. Bring to a boil and reduce by a third.

8. Remove the sauce from the heat, place in containers, and refrigerate.

9. Remove the pork butt from the cooler and remove the towels and foil. Let it rest for five minutes, then shred by hand and remove the bone. -

10. 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.

11. Build sandwiches and devour.