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The ingredients needed to make Smokey Vanilla Bourbon BBQ Pork Butt:
- Use 3 tbsp salt
- You need 2 tbsp fresh ground black pepper
- You need 2 tbsp chili powder
- Prepare 2 tbsp ground mustard
- Provide 1 tsp coriander
- Get 1 tbsp garlic powder
- Use 2 1/2 cups brown sugar
- Take 1 1/2 tsp vanilla extract
- Take 6 slices thick cut bacon (only if you're pork butt has no skin)
- Use 7 tbsp liquid smoke
- Provide tbsp olive oil
- Get 1 white onion, minced
- Get 3 cloves garlic, mashed
- Use 2 cup bourbon
- You need 2 cups ketchup
- Use 1/4 cup tomatoe paste
- You need 1/3 cup cider vinegar
- Use 1/4 cup worcestershire
- Prepare dash, hot pepper sauce
Instructions to make Smokey Vanilla Bourbon BBQ Pork Butt:
- Combine dry ingredients in a bowl
- 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.
- 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.
- 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.
- 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.
- Refrigerate while you wait to pull your pork out of the fridge.
- 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.
- Rub the bacon with the reserved spice mix from earlier. Add 2 tbsp liquid smoke and 1 cup bourbon to the pan
- 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.
- Remove the foil and return to the oven for about two hours
- 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.
- Serve on a bun with your favorite cole slaw
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