You don’t have to take home the top prize at the American Royal World Series of Barbecue® to be an award-winning griller. Our friend Susie from Hey Grill, Hey went about it in a different way: She’s in the Guinness Book of World Records. But when she’s not chasing world records, Susie’s a KCBS certified BBQ judge, instructor, author, and oh yeah, a mother of three active boys.
So what happens when one of the world’s best grillers takes on a classic BBQ dish? We end up with pulled pork for the record books.
The mop sauce took the flavor over the top. She added our Wicked Sweet Bourbon Seasoning into to a mixture of bourbon and vinegar for a smoky sweet finish, and then mopped her pork every hour for about seven hours.
A tip from Susie: “If you’re going to smoke pork like this, invest in a digital readout thermometer. It’s the only way to keep track of how the cooking process is going.”
While the meat cooked low and slow, Susie and her husband relaxed on the deck watching their kids play with water balloons in the yard. Hey, water balloons might not be a bad way to wash all that BBQ sauce off your shirt. Kids have all the best ideas.
After dinner, Susie’s husband submitted his review: “The best pulled pork you’ve ever made.” As the husband of a world-class BBQ instructor, you gotta think that guy knows what he’s talking about.
What You’ll Need for Bourbon Sugar Smoked Pulled Pork
- 7- to 9-lb bone-in pork shoulder roast
- 1/4 cup Wicked Sweet Bourbon Seasoning
- 1 1/2 cups bourbon
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon Wicked Sweet Bourbon Seasoning
- Preheat your smoker to 250° F, using hickory, apple or maple for your wood smoke.
- Liberally season the pork shoulder on all sides with the Wicked Sweet Bourbon Seasoning. Place on the grill grates and close the lid.
- Mop the pork shoulder with the mop sauce every hour until the internal temperature of the pork reads 165°F. This should take around 6-7 hours.
- Transfer the pork shoulder to a disposable aluminum pan and pour the remaining mop sauce over the top. Cover tightly with foil and return to the smoker.
- Continue cooking until the internal temperature of the pork reads between 201-203°F or until the thermometer probe slides into the pork like it’s softened butter. This step can take anywhere from 4-6 hours – that’s the fun part about BBQ, it’s done when it’s done.
- Remove from the smoker and allow the pork to rest for at least 30 minutes before shredding, removing the bone and separating the fat and gristle from the meat. Sprinkle with an additional tablespoon of the Wicked Sweet Bourbon Seasoning and mix together before serving.
Check out this recipe in Susie’s own words over at her blog.
Bust out your sauce mop and try this recipe. Find the seasoning in a store near you.