INGREDIENTS:1 16 lb. pork butt, boneless
2 cups Bourbon
2 cups maple syrup
¼ cup black pepper
1 tsp. cinnamon
1 tsp. allspice
3 Tbsps. granulated garlic
3 Tbsps. granulated onion
3 Tbsps. black pepper
1 Tbsp. granulated fennel seed
2 small onions, finely diced
4 garlic cloves, minced
½ cup dark brown sugar
1 cup molasses
3 cups cider vinegar
1 #10 can catsup
1 cup black coffee
5 Granny Smith apples, shredded
Salt and pepper to tasteDIRECTIONS:1. For mop sauce: Combine bourbon through allspice and simmer for 5 minutes. Remove from heat and cool. Reserve refrigerated.
2. For the rub: Combine rub ingredients (garlic through fennel seed) and mix well. Rub on pork, cover and refrigerate 24 hours.
3. For BBQ sauce: Sweat onions and garlic. Add sugar and caramelize. Add molasses and vinegar and reduce by half. Add catsup, coffee and apples and simmer one hour until thick. Season with salt and pepper to taste. Reserve.
4. To prepare pork: Preheat grill/smoker (or oven) to 225°F. Place pork on a rack and cook 8 hours brushing with the mop sauce every half hour.
5. After 8 hours, raise the temperature to 300°F and baste with BBQ sauce, cooking an additional 1 ½ hours. The pork is done when it is fork tender. Shred the meat and serve with creamed corn, mashed potatoes and collard greens.NUTRITIONAL INFORMATION: Calories 470 (30% from fat ); Fat 16g (sat. 6g); Protein 32g; Carbohydrates 46g; Sodium 980mg; Cholesterol 100mg; Fiber 2g
SERVINGS:40 servingsFrom:Submitted to FM by Jeff DeMoss