Smoked Whiskey Pulled Pork Recipe

This Whiskey-Infused Pulled Pork recipe is your ticket to smoky, tender, and flavor-packed perfection. Whether you're hosting a summer cookout or just craving some hearty comfort food, this guide will walk you through every step to achieve pulled pork that's bursting with whiskey-infused goodness.

• INJECTOR

• SHREDDERS

Ultimate Whiskey-Infused Pulled Pork Recipehttps://www.youtube.com/watch?v=PlaI5Ux6kMw🔥 Whiskey & BBQ lovers, unite! 🥃✨ In this smokin’ video, I'm blendin' two of life’s finest flavors into one epic dish. We’re talkin' smoky, we’re talkin' spicy – we’re talkin' Whiskey Infused BBQ. Watch the alcohol sizzle off, leaving a bold, mouthwatering pulled pork that'll have your taste buds doing the two-step.https://i.imgur.com/tAMPJPa.jpg2024-04-01

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Ultimate Whiskey-Infused Pulled Pork Recipe

Yield: 12+

Author: Delmarva Backyard

Ready to master the art of Smoked BBQ Whiskey Pulled Pork? Follow our easy guide to creating the most mouth-watering, fall-off-the-bone pork that'll be the star of your next cookout. From mixing the perfect injection to pulling that pork to perfection, we've got all the tips and tricks you need. Click now for the complete recipe and let's get that smoker fired up!

Ingredients

• 10 lb Pork Shoulder/Butt
• 2 Sticks Unsalted Butter
• 1/2 c Apple Cider Vinegar
• 1/2 c Whiskey / Bourbon
• Grill Mates Sweet & Smoky
• 8 oz Apple Juice
• Bottle of BBQ Sauce

Instructions

1. Unwrap that Beauty: Get that pork shoulder outta the packaging and pat it down until it's drier than a Texas summer.
2. Trimmin' Time: Whip out your sharpest knife and shave off the extra fat – remember, we’re lookin’ for less wobble, not to carve a canoe. Pork's got enough fat to keep things juicy.
3. Injection Jazz: Melt a stick of butter, then stir in a half-cup each of apple cider vinegar and your favorite whiskey. This is your flavor passport.
4. Smoker Prep: Fire up the smoker to a cozy 250°F. Let's keep it low and slow.
5. Inject the Flavor: Grab your injector (yep, the one you probably almost forgot about) and give that pork shoulder a good fill-up with your buttery concoction. Keep some aside for a spritz later on.
6. Rub-a-Dub-Dub: Coat every nook and cranny with your rub. Give it a love pat, and go for round two if you can.
7. Smoke Time: Settle that pork onto the smoker. This is where the magic starts.
8. Spritz Check: After about 1.5 hours, give it a good spritz. If that rub's not ready, be as gentle as a summer breeze.
9. Wrap and Butter Bath: After 4-5 hours, wrap that pork up in foil with a stick of butter, some apple juice, and the rest of your spritz. Seal it like it’s a treasure chest.
10. Temp Bump: Back on the smoker it goes, and crank the heat to 275°F.
11. Probe for Perfection: Once we hit 190°F inside, start probing. You’re looking for that butter-soft feel, usually between 200 - 210°F.
12. Rest and Relax: Off the smoker and into a cooler or turned-off oven it goes. Let's give it a 2-hour nap.
13. Unveiling the Gold: Bring it out, and remember, that foil juice is liquid gold – keep it!
14. Bone's Big Exit: If that bone doesn't slide out clean, we ain't done yet.
15. Shred City: Pull that pork apart to your heart's content.
16. Sauce it Up: Mix in your favorite BBQ sauce and that precious foil juice until everything's singing in harmony.
17. Sandwich Symphony: Stack it up with some homemade slaw on a bun, and boom – you've got yourself a masterpiece.

Notes

1. Keep a Lid on It: When you’re wielding that injector, make sure you’ve got a hand or at least a finger over the hole where the injector slides in. Trust me, you don’t want to learn the hard way – it can get messy!
2. Layer Up the Flavor: Don’t skip the spritz! This isn’t just adding moisture; it’s layering up those flavors. Every spritz brings more of that smoky goodness and a splash of bourbon to the party, making each bite better than the last.
3. Protect Your Juices: Watch out for that bone when you’re wrapping the pork in foil. A puncture could mean a juice leak, and we want every drop of that flavor gold staying right where it belongs – with the pork.

Recommended Products

INJECTOR

Additional Tips

• Injection Technique: Inject the pork shoulder thoroughly to ensure the whiskey and apple cider vinegar mix permeates the meat.

• Temperature Control: Maintain a steady temperature of 250°F in your smoker for the best results.

• Spritz Regularly: Keep the pork moist by spritzing with the remaining injection mix every hour.

• Resting Period: Allow the pork to rest for at least an hour after smoking to let the juices redistribute.

• Shredding Tools: Use meat shredders or forks to easily pull the pork apart.

With these tips and techniques, you’re ready to create a tender, juicy, and flavor-packed dish that will impress all your guests. Enjoy the process, savor the results, and share your BBQ success with friends and family.

FAQ Section

Q: Can I use a different type of alcohol? A: Yes, you can experiment with different types of whiskey, bourbon, or even rum for unique flavors.

Q: How do I prevent the pork from drying out? A: Regular spritzing and wrapping the pork during the cook help retain moisture.

Q: Can I prepare the pork ahead of time? A: Yes, you can prepare the injection and rub a day in advance and let the pork marinate in the refrigerator.

Q: What type of wood chips are best for smoking pork? A: Fruitwoods like apple or cherry add a subtle sweetness that complements the pork and whiskey.

Q: How do I store leftover pulled pork? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain moisture.