Lovers of Whiskey Pulled Pork is cooked in a combination of whiskey, beer, water and a Texas rub. Our pulled pork recipe is a time saver especially when you don’t have hours upon hours to thoroughly cook a pork shoulder on the grill. The meat is pre-cooked before placing it on the grill.
- 2-12 oz. bottles of dark beer (stout or porter and low ABV* i.e. 5.0 -5.4)
- 2-12 oz. bottles of water (just fill empty beer bottle)
- 1 cup Angel Envy Bourbon, or use your favorite bourbon or rye
- 1 Boston Butt (bone-in pork shoulder roast; 5 to 7 pounds)
- 3 to 4 tablespoons of Basic Texas Rub
- Heavy Duty Reynolds Wrap
- -- For the barbecue sauce:
- 1-2 18 oz. bottle(s) of Stubb’s Smokey Mesquite All-Natural Bar-b-q Sauce
- ¾ cup of Angel Envy Bourbon
- A small onion, thinly sliced
- 2 teaspoon black pepper
- 2 teaspoon red pepper flakes
- Pre heat oven to 300 degrees F.
- Open and pour both bottles of dark beer into the roasting pan and then fill the empty bottles with water. Pour both bottles of water into the roasting pan and add the cup of Angel’s Envy Bourbon. Stir the whiskey, beer, and water together for about 1-minute.
- Rinse off the pork shoulder with water to remove any loose blood and pat dry with paper towels.
- Using your cook’s knife and score a diamond pattern across the fat side of the pork shoulder. Sprinkle and rub in the mix over the meat side of the pork shoulder and then turn over the pork shoulder and rub in the mixture into the fat side. Ensure you get some rub into the scored area of the fat.
- Place the seasoned pork shoulder into the whiskey, beer and water mixture in the roasting pan. Grab the Heavy Duty Reynold’s Wrap and tear off enough foil to cover the top of the pan and fold the foil over the edges of the pan and curl/crimp the edges to seal in the steam. Set your oven timer for 2-hours to cook the pork shoulder; do not remove the foil and check the pork shoulder during the 2-hour period.
- When the oven timer goes off at the 2-hour mark, take the roasting pan out of the oven and remove the foil. Using a large spoon or meat baster, baste the pork shoulder with the whiskey-meat juice for 1-2 minutes. Reset oven timer for 1-hour and increase oven temperature to 350 degrees-F. Place the uncovered roasting pan back into the oven and baste pork shoulder every 20 minutes.
- Prepare your charcoal grill for indirect heat during this last hour of oven cooking. You also want to have a drip-pan on standby to place in the grill under the pork shoulder. Based on your grilling choice (charcoal, wood or gas grill), you want to judge when the grill heat is right for the pork shoulder.
- Once the oven timer goes off, you will remove the pork shoulder from the roasting pan and place on a slotted pan to allow juices and fat dripping to slightly drain from the bottom of the pork shoulder. Place the pork shoulder on the center of the grill directly over the drip pan. You will know the pork shoulder is done when you grab the bone and gently tug on it; if the bone gives and pulls away then the meat is done. If the meat falls away from the bone, the meat is done. The internal temperature should be 195 degrees Fahrenheit.
- Remove the cooked pork shoulder from the grill and take to the kitchen to shred the meat. Using two dinner forks, pull apart the pork. Set a serving plate or bowl close by to transfer the meat. Once all meat has been shredded, you can either sauce the meat on the plate or bowl or leave un-sauced and allow your guests to decide whether they want to be saucy or not!
- Note: The total cook and preparation time is approximately 4-5 hours.