Blackberry-Bourbon Boston Butt

Blackberry-Bourbon Boston Butt
Serves 12
Impress friends and family with this Blackberry-Bourbon Boston Butt at your next barbecue.
Write a review
  1. 1 cup bourbon
  2. 1 cup blackberry jam, melted
  3. ¾ cup local honey
  4. 2 tablespoons ground black pepper
  5. 1 (8- to 10-pound) bone-in Boston butt pork shoulder
  6. 1 cup Cajun seasoning
  7. 1 cup firmly packed dark brown sugar
  8. Pecan wood chips, soaked in water at least 30 minutes
  1. In a medium bowl, whisk together bourbon, jam, honey, and pepper. Using a meat injector, inject bourbon mixture into pork on all sides, around the bone, and throughout the meat.
  2. In a small bowl, combine Cajun seasoning and brown sugar. Liberally rub seasoning mixture on all sides of pork. Cover pork in plastic wrap, and refrigerate for 2 hours.
  3. Preheat smoker to 225° to 250°. Sprinkle soaked wood chips over coals. Place pork, fat side up, in a disposable aluminum pan, and place in smoker. Cook, covered with lid, for 7 to 10 hours or until a meat thermometer inserted in thickest portion registers 190°. Remove from heat, reserve pan drippings, and let stand for 30 minutes. Shred meat, discarding fat and bone. Serve with pan drippings, if desired.
Louisiana Cookin


    • That is a great question. The lid doesn’t quite form an airtight seal over the meat, so the smokey flavor does get in there (and the lid helps keep moisture in so the meat doesn’t dry out).


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.