Cocktail Recipes
Food Recipes
Smoked Barbecue Pork Sandwich
Smoked Pork Butt
10 pounds pork butt
250 grams (about 1 scant cup) salt
5 liters water
125 grams (5/8 cup) sugar
Combine water, salt, and sugar in a large pot; add pork butt, making sure it is completely submerged in brine. Cover, and let sit in refrigerator for four days. After four days, remove pork butt from brine and pat dry; let pork butt dry for two hours before smoking, which aids the meat in catching flavor better. As the pork is drying, soak wood chips in water. Smoke the pork for 90 minutes and then finish in a 300-degree oven for two hours. Once the pork is finished cooking, save any liquids from the pork for use in the barbecue sauce.
Barbecue Sauce
1/2 cup packed brown sugar
1 small red onion, diced
1 jalapeño, diced
6 garlic cloves, whole
1 tablespoon black pepper
2 roasted red peppers, skinned and seeded
1 cup apple cider vinegar
2 tablespoons mustard powder
1 tablespoon paprika
Reserved pork drippings
1/4 cup Coppercraft Distillery Single Barrel Bourbon
10 hamburg-style buns for serving
In a pan, cook the brown sugar, red onion, garlic, and jalapeño until the onion is translucent. Add black pepper, paprika, and drippings. Cook on low for 30 minutes. Add Coppercraft Bourbon. Purée. Using your hands, remove the fatty layer and bone from pork. Gently pull the meat, and serve immediately with the barbecue sauce and hamburger-style buns.
