Blackberry Bourbon Boston Butt Recipe 445 Recipes

BLACKBERRY-BOURBON ICED TEA

Steps:

• Combine the blackberries, sugar and chopped mint in a large bowl and mash with a potato masher or wooden spoon; let sit while making the tea.
• While the blackberries are macerating, bring 1 1/2 quarts cold water to a boil in a medium saucepan. Remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the tea bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour to let the flavors meld.
• Pour the mixture through a strainer into a pitcher, pressing on the solids. Cover and refrigerate until cold, at least 2 hours. (You can also pour the mixture into a bowl set over an ice bath to cool it faster.)
• Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top of each. Garnish with fresh mint sprigs (like a mint julep).

BLACKBERRY BOURBON BOSTON BUTT RECIPE - (4.4/5)

Steps:

• 1. Trim the pork shoulder removing excess fat from the outside. 2. In a small mixing bowl or a food processor, blend the bourbon, blackberry jam, honey and black pepper together. 3. Inject the mixture into the pork shoulder on all sides, getting it around the bone and throughout the meat. Combine the brown sugar and Creole seasoning in a mixing bowl and whisk together. 4. Rub the outside of the pork shoulder with the mix, making sure to coat all sides liberally with the rub. 5. Smoke the pork shoulder over Louisiana pecan wood for up to 12 hours at around 225°F. You could also roast in the oven for around 6 to 8 hours, depending on size, at 275°F. 6. Allow the pork to cool until it is comfortable enough to handle. Using a couple of forks or your hands, shred the pork apart. 7. Serve it as a main meat dish, or on buns as pulled pork sandwiches.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.