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  • Chicory & Cocoa Rubbed Pork Butt with Bourbon BBQ Sauce

    Ingredients

    Chicory Rubbed Pork Shoulder

    8 to 10 Large Portions

    • Ingredients
      Amount
    • Café du Monde Chicory Coffee
      ¼ cup
    • Salt
      2 Tbsp.
    • Brown sugar
      2 Tbsp.
    • Cracked black pepper
      2 tsp.
    • Ancho chili powder
      1 Tbsp.
    • Smoked paprika
      2 tsp.
    • Cocoa powder
      2 Tbsp.

    • Ingredients
      Amount
    • Bone-in pork butt (8-12 lb.)
      1 ea.

    Hard Apple Cider Spritz

    • Ingredients
      Amount
    • Hard apple cider (or apple juice)
      1 ½ cups
    • Water
      ¼ cup
    • Brown sugar
      3 Tbsp.
    • Salt
      1 ½ Tbsp.
    • Worcestershire sauce
      to taste
    • Maggi seasoning
      to taste

    Butter Wrapping Mixture

    • Ingredients
      Amount
    • Butter, melted
      2 Tbsp.
    • Honey
      ¼ cup
    • Brown sugar
      ¼ cup
    • Mustard, yellow
      3 Tbsp.
    • Any remaining hard cider spritz or water
      ¼ cup

    Bourbon BBQ Sauce

    • Ingredients
      Amount
    • Canola oil
      1 Tbsp.
    • Red onion, finely diced
      1 ea.
    • Garlic cloves, crushed
      2 ea.
    • Bourbon
      8 oz.
    • Ketchup
      2 cups
    • Coffee rub, from above
      3 Tbsp.
    • Apple cider vinegar
      2 Tbsp.
    • Brown sugar
      3 Tbsp.
    • Grainy Dijon mustard
      2 Tbsp.

    Method

    1. For the Chicory Rubbed Pork Shoulder: Combine all ingredients for the rub in a bowl. Rub pork shoulder with mixture and allow it to cure, uncovered, overnight in the fridge.
    2. For the Hard Apple Cider Spritz: Combine ingredients and put in a spray bottle.
    3. When you are ready to cook, heat the grill to 250°F using the 2-zone set-up and adding a few chunks of pecan, apple or other fruit/nut wood.
    4. Place the pork shoulder in the smoker, with a drip pan underneath or on the cool side of the 2-zone grill, close the grill lid, and cook for one hour, spritzing with the cider spritz every 30 minutes or so. Cook for 2 ½ -3 hours or until the internal temperature registers approximately 165°F.
    5. For the Butter Wrapping Mixture: Combine the ingredients.
    6. Tear off two sheets of heavy duty aluminum foil. Place the meat on the foil and pour the butter wrapping mixture over the meat.
    7. Wrap the shoulder very tightly and return to the smoker or cool side of the grill. Cook at 250°F for 2 ½ to 3 ½ hours more, checking the temperature after 2 ½ hours with a meat thermometer. The meat will be done when the thickest part of the shoulder reaches 195°F.
    8. Unwrap the shoulder, discarding foil and juices.
    9. For the Bourbon BBQ Sauce: In a small saucepan, heat the oil and sauté the red onion until it is beginning to caramelize. Add the garlic and continue to cook until aromatic. Flambé with half the bourbon. Allow to flame for about a minute, then carefully add the ketchup, coffee rub, cider vinegar, and brown sugar. Add the remaining half of bourbon. Heat slowly until brown sugar is dissolved and the sauce comes to a boil. Adjust with more sugar and salt if necessary. Turn off heat and add the grainy mustard. Mix until combined. Remove from heat and allow to cool. The sauce can be made in advance and kept for 2 weeks in the refrigerator.
    10. Glaze the shoulder with Bourbon BBQ sauce and very carefully roll the shoulder back onto the cool part of the grill--cooking for another 30 minutes to set the glaze. Allow to rest, tented with foil for a minimum of 30 minutes before serving.
    11. Serve the pork sliced, chopped, or pulled.

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