Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smokey vanilla bourbon bbq pork butt. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Gearin Up for my Little Brothers Birthday Party !!! Carliss BBQ Rub , and I. This recipe teaches you how to smoke a pork butt to make the most delicious BBQ pulled pork you will ever eat.

Smokey Vanilla Bourbon BBQ Pork Butt is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Smokey Vanilla Bourbon BBQ Pork Butt is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have smokey vanilla bourbon bbq pork butt using 19 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Smokey Vanilla Bourbon BBQ Pork Butt:

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

There's no trimming here unlike our competition method. 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.

Steps to make Smokey Vanilla Bourbon BBQ Pork Butt:

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 Pork Butt (sometimes called Boston Butt) is one of the easiest and inexpensive cuts of meat for pulled pork (some prefer picnics or shoulders, but stick with the Boston Butt). Here's a recipe and video how to smoke a pork butt for perfect pulled pork by Texas BBQ wiz Aaron Franklin. 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.

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