Honey Bourbon BBQ Pork Butt Slices: A Southern-Style Delight
Hello, lovely readers! Today, I am incredibly excited to share a truly delicious recipe that has its roots deep in Southern-style cooking. It's a simple yet flavorful dish that brings the charm of American barbecue to your dining table. I introduce you to Honey Bourbon BBQ Pork Butt Slices.
In the realm of comfort food, there's nothing quite as satisfying as a tender, juicy cut of slow-cooked pork. Seasoned with a tantalizing blend of honey bourbon, garlic, and a top-notch American-style BBQ dry rub, this pork butt (or pork shoulder, as some may call it) is a feast for your taste buds.
Now, some of you might be wondering, "How long to grill pork shoulder?" or "How long to cook pork on BBQ?" These are excellent questions. The secret to achieving the perfect BBQ pork shoulder lies in the principle of "low and slow." Slow-cooking the pork at a low temperature ensures that the meat is tender, flavorful, and succulent.
What's Cooking?
Our recipe today involves cooking a 5-7 lb. pork butt. The preparation time is roughly 20 minutes, with a cook time of 6–8 hours on a medium-low heat grill, and it serves around 8–10 people. Let's take a look at the ingredients and instructions.
Ingredients
5-7 lbs pork butt
Garlic paste
Honey Jack bourbon whiskey
Salt
Black pepper
Liquid smoke
Worcestershire sauce
Garlic powder
Brown sugar
Pack of American-style BBQ dry rub
Instructions
To help you understand better, I've broken down the process into 9 simple steps. Here we go:
Set up your grill: Start by preheating your grill to medium-low heat, around 250°F (120°C). For this recipe, we'll be using indirect cooking, meaning the coals or burners should be on one side, leaving the other side empty.
When using a gas grill, this process will likely take around 6–8 hours. For those of you wondering about using a charcoal grill, the duration would be roughly the same. The trick is to keep a constant, steady temperature.
Prepare your pork butt: Rinse the pork under cold water and pat it dry with paper towels. You can trim off any excess fat if desired.
Create your marinade: In a small bowl, combine garlic paste, Honey Jack bourbon whiskey, salt, black pepper, liquid smoke, Worcestershire sauce, garlic powder, and brown sugar. This mixture serves as a flavorful marinade, infusing the pork with deliciousness.
Marinate your pork: Next, rub this marinade all over the pork butt, ensuring it is evenly coated. The magic of marinades is that they add a depth of flavor that will permeate through the meat as it cooks. Allow the pork to marinate in the refrigerator for at least 4 hours or overnight for enhanced flavors.
Rub in the BBQ dry rub: After marination, bring the pork butt to room temperature and then sprinkle the BBQ dry rub generously over the entire pork. Pat it down so it adheres well.
Grill time: Now, it's time to place the pork butt on the indirect heat side of the grill, away from direct flames or heat sources. Close the lid and let it cook slowly. If you're using a popular Weber grill, the process is exactly the same.
For those considering the oven route, the procedure is similar. Preheat your oven to 250°F (120°C), place the marinated and rubbed pork butt in a roasting pan, and slow-cook for the same 6–8 hours or until it reaches an internal temperature of 195°F (90°C).
Keep an eye on the temperature: Throughout the cooking process, be sure to monitor the grill temperature, adjusting the vents or burners as needed to maintain that steady temperature. This is the key to the 'low and slow' BBQ method.
Resting time: Once the pork butt reaches the desired internal temperature, remove it from the grill and tent it with aluminum foil. Let it rest for 15–20 minutes to let the juices redistribute. This is a crucial step in ensuring your pork is tender and juicy.
Serve and savor: After resting, slice the pork butt into thin slices, approximately 1/4-inch thick. Serve immediately and savor the wonderful blend of flavors.
Now, I can already hear some of you asking, "What's a good sauce to go with this?" Well, I personally recommend the Sweet Baby Rays BBQ Sauce. Its sweet and tangy flavor pairs excellently with the richness of the honey bourbon marinade.
Whether you're in the United States or over here with me in beautiful Sweden, this Honey Bourbon BBQ Pork Butt Slices recipe will transport you straight to a warm summer's day in the American South. This dish is perfect for a family gathering, a weekend comfort meal, or even a weeknight dinner if you prepare the pork in advance.
Also, if you're looking for the perfect pork ingredients, I highly recommend Nybergs Deli. They have a fantastic range of quality products that you can find at most grocery stores in Sweden!
For more mouthwatering recipes and pictures of my culinary adventures, be sure to follow me on Instagram and Pinterest.
As always, I appreciate your company on my culinary journey. Keep exploring, keep cooking, and remember, nothing beats the comforting embrace of food made with love.
Until next time, happy grilling!
Honey Bourbon BBQ Pork Butt Slices
Ingredients
- 5-7 lbs pork butt
- Garlic paste
- Honey Jack bourbon whiskey
- Salt
- Black pepper
- Liquid smoke
- Worcestershire sauce
- Garlic powder
- Brown sugar
- Pack of American-style BBQ dry rub
Instructions
- Preheat your grill to medium-low heat, around 250°F (120°C). Set up your grill for indirect cooking, with the coals or burners on one side and leaving the other side empty.
- Rinse the pork butt under cold water and pat it dry with paper towels. Trim off any excess fat if desired.
- In a small bowl, combine garlic paste, Honey Jack bourbon whiskey, salt, black pepper, liquid smoke, Worcestershire sauce, garlic powder, and brown sugar. Mix well to create a flavorful marinade.
- Rub the marinade all over the pork butt, ensuring it is evenly coated. Allow the pork butt to marinate in the refrigerator for at least 4 hours or overnight for enhanced flavors.
- Remove the pork butt from the refrigerator and let it come to room temperature before grilling. Sprinkle the BBQ dry rub generously over the entire pork butt, patting it down to ensure it adheres.
- Place the pork butt on the indirect heat side of the grill, away from direct flames or heat sources. Close the lid and let it cook slowly for 6-8 hours, or until the internal temperature reaches around 195°F (90°C). This slow and low cooking method will result in tender and juicy meat.
- Monitor the grill temperature throughout the cooking process, adjusting the vents or burners as needed to maintain a steady temperature.
- Once the pork butt reaches the desired internal temperature, remove it from the grill and tent it with aluminum foil. Allow it to rest for 15-20 minutes to let the juices redistribute.
- After resting, use a sharp knife to slice the pork butt into thin slices, approximately ¼-inch thick. Serve immediately and enjoy the succulent Honey Bourbon BBQ Pork Butt Slices!
- This recipe should serve 8-10 people, depending on portion sizes. Adjust the quantities accordingly if needed. Happy grilling and savor the delightful flavors of this Honey Bourbon BBQ Pork Butt Slices recipe!
Nutrition Facts
Calories
453.6Fat
19.45 gSat. Fat
6.81 gCarbs
0.99 gFiber
0.06 gNet carbs
0.93 gSugar
0.52 gProtein
63.81 gSodium
247.71 mgCholesterol
204.12 mg
