Smokey Vanilla Bourbon BBQ Pork Butt. This recipe teaches you how to smoke a pork butt to make the most delicious BBQ pulled pork you will ever eat. This was the best pulled pork either of us. Pulled Pork In A Masterbuilt Electric Smoker by Garcia Brother BBQ.

Ingredients of Smokey Vanilla Bourbon BBQ Pork Butt

1. You need of salt.
2. It’s of fresh ground black pepper.
3. Prepare of chili powder.
4. It’s of ground mustard.
5. It’s of coriander.
6. You need of garlic powder.
7. Prepare of brown sugar.
8. You need of vanilla extract.
9. You need of thick cut bacon (only if you're pork butt has no skin).
10. Prepare of liquid smoke.
11. Prepare of olive oil.
12. It’s of white onion, minced.
13. You need of garlic, mashed.
14. You need of bourbon.
15. Prepare of ketchup.
16. It’s of tomatoe paste.
17. You need of cider vinegar.
18. Prepare of worcestershire.
19. Prepare of dash, hot pepper sauce.

The Best Way To Smoke Pork Butt. Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits. Matt Moore , Nashville-based chef and author of The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection came by to show us how to smoke what he calls. Try these easy and delicious bourbon BBQ glazed pork chops at your summer party.

Smokey Vanilla Bourbon BBQ Pork Butt step by step

1. Combine dry ingredients in a bowl.
2. Take 1 tsp vanilla and rub into pork. Then generously rub your spice mix onto your pork butt. You should end up with a nice brown crust. Keep the extra rub for later. Refrigerate covered for at least 2 hours or as long as overnight..
3. Take 8 slices of thick cut bacon and combine in a ziplock bag with a 1/2 tsp of vanilla, a tbsp of bourbon and a dash of hickory liquid smoke..
4. Heat a tbsp of olive oil in a large saucepan over medium high heat. Cook the 3 cloves mashed garlic and 1/2 a minced onion for 1 minute or until fragrant. Lower the heat to medium-low and add 3/4 cup bourbon. Simmer until onions are translucent, about 10 minutes..
5. Add ketchup, tomato paste, 1/2 tsp salt, 1/2 tsp pepper, worchestire, apple cider vinegar, 1 tbsp vanilla and a dash of hot sauce. Bring to a boil then lower heat and simmer for 20 minutes..
6. Refrigerate while you wait to pull your pork out of the fridge..
7. Preheat oven to 325F. Move pork to a baking dish. Place bacon all over the top half of the pork butt. This was my fix to a skinless pork butt. The bacon feeds a little fat and insulates the pork during the long cook..
8. Rub the bacon with the reserved spice mix from earlier. Add 2 tbsp liquid smoke and 1 cup bourbon to the pan.
9. Preheat oven to 325F. Cover the pan with aluminum foil and punch a couple dozen holes in the top with a toothpick. Put in the oven for 1 hr..
10. Remove the foil and return to the oven for about two hours.
11. Take out of the oven and shred the meat to pullled pork constistency. Chop up the bacon and throw it in as well.Then toss with the bbq sauce..
12. Serve on a bun with your favorite cole slaw.

Smoked BBQ Pork Butt: This is my pork rub and smoked pork butt recipe. If you have a pork butt with a full fat cap on top I like to cut a diamond pattern across it. Hickory and walnut gives a nice smoke that infuses that Smokey flavor while the fruit woods hit the meat with a hint of fruity sweetness. If the pork finishes an hour or three before folks arrive, what's my best approach? Weber is the Smokey Mountain and not Rocky Mountain.