Smoky Bourbon-Glazed Pulled Pork Delight
Experience the melt-in-your-mouth goodness of this Smoky Bourbon-Glazed Pulled Pork Delight, inspired by a beloved barbecue classic. This recipe enhances the traditional Alton Brown method by incorporating a unique bourbon glaze that pairs perfectly with the deep flavors from slow smoking. The brining process ensures the pork retains its moisture and flavor, while the spice rub adds a depth of taste that will leave your guests raving. Ideal for gatherings, this dish can be served in many ways—on a split kaiser roll, with your favorite coleslaw, or straight off the plate for the meat lovers. No matter your choice of sauce, ensure it's a bit thinner for optimum flavor integration. Get ready to impress with this succulent pulled pork recipe that balances smoky, savory, and a hint of sweetness.
8-10
Servings
300
Calories
14
Ingredients
Ingredients
Boston Butt or Pork Shoulder
6-8 lbs (Bone-in or boneless, trimmed of excess fat)
Molasses
3/4 cup (Liquid)
Pickling Salt or Kosher Salt
12 ounces (Salt)
Water
2 quarts (Liquid)
Whole Cumin Seeds
2 teaspoons (Spices)
Whole Fennel Seeds
2 teaspoons (Spices)
Whole Coriander Seeds
2 teaspoons (Spices)
Chili Powder
2 tablespoons (Spices)
Onion Powder
2 tablespoons (Spices)
Paprika
2 tablespoons (Spices)
Barbecue Sauce
1/2 cup (Your choice, thin for best flavor)
Apple Cider Vinegar
1 cup (Liquid)
Fresh Kaiser Rolls or Sandwich Buns
8-10 (Split for serving)
Coleslaw (optional)
to preference (For serving, if desired)
Instructions
1
Combine the molasses, pickling salt, and water in a large bowl to create a brine. Stir until the salts dissolve.
2
Add the whole cumin seeds, fennel seeds, and coriander seeds to the brine, mixing well.
3
Submerge the pork shoulder in the brine, ensuring it's fully covered. Cover the bowl and refrigerate for 10-12 hours, or overnight.
4
After brining, remove the pork and pat it dry with paper towels to remove excess moisture.
5
In a spice mill or using a mortar and pestle, grind the chili powder, onion powder, and paprika along with any other spices you desire into a fine powder.
6
Generously apply the spice rub to the pork, massaging it into the meat for maximum flavor. Use gloves if preferred.
7
In a separate bowl, mix together the apple cider vinegar and your chosen barbecue sauce to create a mop/baste sauce, setting it aside.
8
Prepare your smoker or grill to a steady temperature of 210°F (99°C). If using wood chips, soak them beforehand for better smoke release.
9
Once the smoker is ready, place the pork roast on the grill grate, close the lid, and let it cook for approximately 10 hours. Monitor the internal temperature, aiming for between 165°F (74°C) to a maximum of 190°F (88°C).
10
Maintain the grill temperature at 210°F throughout the cooking duration, adding soaked wood chips as needed for smoke.
11
During the last hour of cooking, generously brush the mop sauce onto the pork every 15 minutes.
12
Once the meat reaches the desired tenderness (the flesh should easily pull apart with a fork), remove it from the grill. It should have a beautifully dark 'bark' crust.
13
Allow the pork to rest, uncovered, for 45 minutes to an hour before shredding.
14
Using your fingers or two forks, pull the pork apart on a cutting board until it's shredded to your desired texture.
15
For serving, combine the pulled pork with your thinner barbecue sauce in a bowl and toss gently.
16
Serve the pulled pork on kaiser rolls topped with coleslaw (if desired) or enjoy straight from the plate.
Nutrition Information
18g
Fat
12g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Bourbon-Glazed Pulled Pork Delight?
It is a slow-smoked pork dish inspired by traditional barbecue methods, featuring a unique bourbon glaze, a rich spice rub, and a brining process that ensures succulent results.
What cut of meat is best for this recipe?
A 6-8 lb Boston Butt or Pork Shoulder is recommended, which can be either bone-in or boneless.
How long should I brine the pork?
The pork should be submerged in the brine and refrigerated for 10 to 12 hours, or overnight.
What are the ingredients for the brine?
The brine is made from molasses, pickling or Kosher salt, water, whole cumin seeds, fennel seeds, and coriander seeds.
What spices are used in the dry rub?
The dry rub consists of chili powder, onion powder, and paprika, which are ground into a fine powder.
At what temperature should the smoker be set?
Maintain a steady smoker or grill temperature of 210 degrees Fahrenheit (99 degrees Celsius).
How long does the cooking process take?
The pork roast generally takes about 10 hours to cook in the smoker.
What is the target internal temperature for the pork?
You should aim for an internal temperature between 165 and 190 degrees Fahrenheit.
What is in the mop or baste sauce?
The mop sauce is a combination of apple cider vinegar and your choice of barbecue sauce.
How often should I apply the mop sauce?
Brush the mop sauce onto the pork every 15 minutes during the final hour of cooking.
How long should the meat rest after cooking?
Allow the pork to rest uncovered for 45 minutes to an hour before shredding.
How do I shred the pulled pork?
You can pull the meat apart on a cutting board using your fingers or two forks until it reaches your desired texture.
What kind of rolls are best for serving?
Fresh split kaiser rolls or sandwich buns are ideal for serving this pulled pork.
How many calories are in a serving?
There are approximately 300 calories per serving.
What is the fat content per serving?
Each serving contains about 18 grams of fat.
How much protein is in each serving?
There are 18 grams of protein per serving.
How many servings does this recipe make?
This recipe yields between 8 and 10 servings.
Can I use Kosher salt instead of pickling salt?
Yes, Kosher salt is a perfectly acceptable substitute for pickling salt in the brine.
Do I need to soak the wood chips?
Yes, soaking wood chips beforehand allows for better smoke release during the cooking process.
Is it necessary to use a spice mill?
A spice mill is recommended for a fine powder, but you can also use a mortar and pestle.
Should I wear gloves when applying the rub?
Wearing gloves is optional but can be helpful when massaging the spice rub into the meat for maximum flavor.
What type of barbecue sauce is recommended for mixing with the pork?
A thinner barbecue sauce is recommended for better flavor integration when tossing with the shredded meat.
Can I add other spices to the rub?
Yes, you can grind other spices you desire into the fine powder alongside the chili powder, onion powder, and paprika.
What is 'bark' on smoked meat?
Bark refers to the beautifully dark, flavorful crust that forms on the outside of the pork during the long smoking process.
Is coleslaw required for this recipe?
Coleslaw is optional but highly recommended as a topping on the kaiser rolls for a classic flavor profile.
What are the total carbohydrates per serving?
There are 12 grams of carbohydrates per serving.
How do I know when the meat is ready to be removed?
The meat is ready when it reaches the target temperature and the flesh easily pulls apart with a fork.
Why do I need to pat the pork dry after brining?
Patting the pork dry with paper towels removes excess moisture so the spice rub can adhere better.
Can I cook this at a higher temperature to save time?
For the best results and melt-in-your-mouth texture, it is important to maintain a steady, low temperature of 210 degrees Fahrenheit.
What makes the bourbon flavor in this recipe?
The recipe is inspired by bourbon-glazed classics, utilizing a unique glaze that pairs with the deep smoky notes from the grill.