Blackberry-Bourbon Boston Butt

By VerneJ

Ingredients

• 1 cup bourbon
• 1 cup blackberry jam, melted
• 3/4 cup local honey
• 2 Tbsp. ground black pepper
• 1 (8-10 lb.) bone-in Boston butt pork shoulder
• 1 cup Cajun seasoning
• 1 cup firmly packed dark brown sugar
• Pecan wood chips, soaked in water for at least 30 minutes

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 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.

Step 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.

Step 3

Preheat smoker to 225° to 250°. Sprinkle soaked wood chi s 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.