Whisky Injected Smoked Pulled Pork Sandwiches
The whiskey is a nice added touch. If you are looking for a twist on pulled pork, try this recipe out. You can definitely taste the whiskey. This recipe also takes a while, due to the slow smoking of the pork shoulder. The reward is the best part.
Length of time from start to finish: 7 hours
- 3lb boneless pork shoulder
- 1/2 cup bbq sauce
- 3/4 cup whiskey (I used TinCup)
- Your favorite bbq seasoning
- 10 brioche buns
- 1 red onion
- 6 sliced pickles
-Preheat your smoker to 275 degrees. I added alder wood for smoker flavor.
-Then let’s prep the pork shoulder. Score the fat side of the pork with a sharp knife, score it about 1/4 inch. Then the meat side as well, this will allow the seasoning to penetrate deep into the meat. Then add 3/4 cup of whiskey to a cup and use your syringe baster (I used one from artisan smokers) Inject the pork thoroughly all over about 1 inch apart. Then season with your favorite sweet bbq rub thoroughly.
-Then place in the smoker until it reaches an internal temperature of 175 degrees. After place in a foil pan and wrap with foil, then place back in the smoker until it reaches an internal temperature of 203, I highly recommend a meat thermometer, it will take the guess work out.
-Then let your pork rest about 1 hour in a cooler with a towel wrapped around the foil pan, do leave the foil on the pan the whole time when resting it. After slice your onions thin and toast the buns with either mayo or butter.
-Once the hour has passed, take the pork out, be very careful as it’s still hot. Use 2 forks or a pair of bbq claws to shred the pork. Then it’s time to assemble, add bbq sauce to the buns, then the red onions, followed by the pork, pickles and more bbq sauce. This was absolutely amazing.
Serve along side cole slaw or fries. I used a boneless pork shoulder as that’s all they had at the store. I recommend a bone-in pork shoulder.
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