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Pulled Pork with Bourbon Barbecue Sauce

A tender and delicious pulled pork with bourbon barbecue sauce. The low and slow cooking process in the oven means that anyone can make this at home.

Many of our A Family Feast readers are from the southern region of the United States, so I have to start this recipe off with a bit of a disclaimer (and just a little bit of bragging…). Even for a guy from Massachusetts…my husband Jack makes a mean pulled pork!  And, when topped with his Bourbon Barbecue Sauce, we think this is a winning combination even if we don’t happen to come from the barbecue capital of the world.

This recipe for pulled pork is time-intensive but like any good barbecue, the time is worth it when it results in fall-off-the-bone, great taste in the end. After a simple brining process to help keep the pork moist during cooking, this pork is roasted low-and-slow in the oven with a delicious spice rub.  So, even the average cook at home without a special smoker or barbecue pit can make delicious, moist and flavorful pulled pork at home.

A tender and delicious pulled pork with bourbon barbecue sauce. The low and slow cooking process in the oven means that anyone can make this at home.

Served on a roll with some delicious coleslaw – we think this recipe is a winner.

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Pulled Pork with Bourbon Barbecue Sauce

A tender and delicious pulled pork with bourbon barbecue sauce. The low and slow cooking process in the oven means that anyone can make this at home.

  • Prep Time: 30 mins
  • Cook Time: 10 hours 30 mins
  • Total Time: 11 hours
  • Yield: 8-10 servings

Ingredients

  • 4-5 pound pork butt
  • 8-10 bulkie rolls for serving

For the Brine

  • ½ cup salt
  • ½ cup molasses
  • 2 quarts cold water
  • 2 bay leaves
  • 3 tablespoons of the dry rub (recipe below)

For the Dry Rub

  • ½ cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper

Instructions

  1. To prepare the brine, mix all of the brine ingredients in a bowl and stir until the salt dissolves. Place pork in a large container and pour brine over pork, making sure the meat is completely submerged. Cover and refrigerate for at least 8 hours and up to 24 hours.
  2. Preheat oven to 225 degrees.
  3. Remove pork from the brine, rinse and pat dry with paper towels. Place pork fat side up in a roasting pan – making sure that the pan is large enough to allow for some air on all sides of the pork for even cooking in the oven.
  4. Pour the rub all over the pork using your hands to completely cover the pork.
  5. Place a probe thermometer into the thickest part of the meat without touching bone and set the thermometer to alarm at 200 degrees internal temperature of the meat.
  6. Place uncovered in the center of the oven. When the internal temperature of the meat reaches 200 degrees (about 8 ½ hours), turn oven off, cover pan with foil and leave pork in the oven with the heat off until internal temperature drops below 175 degrees (approximately two additional hours).
  7. While the roast is cooling, prepare the Bourbon Barbecue Sauce and Coleslaw to serve with the pork.
  8. Remove the pork from the oven.
  9. Begin by removing the top fat cap and bone from pork and discard.
  10. Shred remaining roast with two forks.
  11. Scrape up any brown bits from bottom of pan and mix them into pulled pork. (This adds great flavor.)
  12. Place shredded pork on good bulkie rolls, top with a tablespoon or two of the Bourbon Barbeque Sauce and a spoonful of Coleslaw. Serve with a dill pickle and enjoy.

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