Blackberry-Bourbon Boston Butt
Impress friends and family with this Blackberry-Bourbon Boston Butt at your next barbecue.
Write a review
- 1 cup bourbon
- 1 cup blackberry jam, melted
- ¾ cup local honey
- 2 tablespoons ground black pepper
- 1 (8- to 10-pound) bone-in Boston butt pork shoulder
- 1 cup Cajun seasoning
- 1 cup firmly packed dark brown sugar
- Pecan wood chips, soaked in water at least 30 minutes
- 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.
- 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.
- 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 https://www.louisianacookin.com/