Today, I’m thrilled to share my smoky, lip-smacking recipe for Southern Smoked Bourbon BBQ Pulled Pork Sandwiches. Gather ’round as I take you on a journey through time, flavors, and a few culinary mishaps that eventually led me to this finger-licking masterpiece.

Now, let’s delve into the captivating history of this beloved dish. Picture this: It’s the heart of the South, where communities gather, laughter fills the air, and the tantalizing aroma of slow-cooked meats wafts from backyard grills. This is where the BBQ Pulled Pork Sandwich found its roots. Inspired by the pitmasters of yore, who meticulously tended to their smoky domains, this dish became a staple at family reunions and lively get-togethers.

Ah, memories… I recall my early attempts at perfecting this classic sandwich. The first time, let’s just say I was as lost as a chicken in a cornfield. The meat was tough, the flavors were lackluster, and the bun was as dry as the Sahara. But fear not, my culinary comrades, for failure is just the stepping stone to success!

Through experimentation, research, and perhaps a few secret family tips, I discovered the keys to achieving barbecue greatness. Slow-smoking the pork shoulder, with its marbling of succulent fat, was the secret ingredient that transformed tough meat into tender shreds of pure bliss. The marriage of flavors between the smoky spice rub and the tangy bourbon-infused barbecue sauce elevated this dish to celestial heights.

Working with these ingredients can be a dance of flavors. The spice rub, a harmonious blend of paprika, salt, pepper, and more, imbued the pork with a tantalizing kick. And oh, the barbecue sauce! The perfect combination of tang, sweetness, and smokiness, with a touch of bourbon to add a little extra flair. It’s the kind of sauce that makes you want to kiss your fingers and shout “Yeehaw!”

Now, let me transport you back in time to a family gathering in the ’50s. The sun shines down, casting a golden glow as the aroma of smoky pork envelops the air. I can almost taste the tender pulled pork, smothered in that luscious sauce, piled high on a soft bun. The first bite takes me to a place where flavors sing in perfect harmony, and every mouthful is a dance of tangy, sweet, and savory bliss. It’s a moment of pure gastronomic ecstasy.

So, my friends, I invite you to embark on this smokin’ journey with me. Fire up those grills, embrace the low and slow cooking method, and let the intoxicating aromas fill your senses. As you savor each bite of these Southern Smoked Bourbon BBQ Pulled Pork Sandwiches, remember the legacy of the pitmasters and the joy of gathering with loved ones to share a meal that’s both timeless and tantalizing.

May your taste buds dance with delight and your bellies be filled with Southern comfort. Until our next culinary escapade, happy grilling and enjoy the smoky goodness of these delectable sandwiches!

The Ingredients

• 3 pounds (1.4 kg) pork shoulder or Boston butt, boneless
• 1 cup (240 ml) barbecue sauce
• 1/2 cup (120 ml) bourbon
• 1 tablespoon (15 ml) vegetable oil
• 1 tablespoon (15 g) brown sugar
• 1 tablespoon (15 g) paprika
• 1 teaspoon (5 g) salt
• 1 teaspoon (2 g) black pepper
• 1/2 teaspoon (1 g) garlic powder
• 1/2 teaspoon (1 g) onion powder
• 4 soft hamburger buns
• Fresh coleslaw, for garnish (optional)

Note: This recipe is designed to serve 4 people. To adjust the quantity for more or fewer servings, you can increase or decrease the amount of pork shoulder accordingly while maintaining the same ratio for the other ingredients. For example, for 2 people, you can use 1.5 pounds (0.7 kg) of pork shoulder and halve the remaining ingredients. For 8 people, you can use 6 pounds (2.8 kg) of pork shoulder and double the other ingredients.

The Directions

1. Preheat your grill or smoker to 225°F (107°C). The low and slow cooking is the secret to tender pulled pork perfection.
2. In a small bowl, combine the brown sugar, paprika, salt, black pepper, garlic powder, and onion powder. This flavorful spice rub will give our pork a mouthwatering kick.
3. Rub the spice mixture all over the pork shoulder, ensuring it’s evenly coated. Let the seasoned pork sit for about 15 minutes to let those flavors mingle.
4. While the spices work their magic, it’s time to prepare the grill. If using a charcoal grill or smoker, arrange the charcoal for indirect heat by placing the hot coals on one side and leaving the other side empty. If using a gas grill, heat one side on medium-high for direct heat and leave the other side off for indirect heat.
5. Place the pork shoulder on the grill over indirect heat, close the lid, and let it smoke away for 4 to 5 hours. Remember, patience is key here. The pork is done when it reaches an internal temperature of 195°F (90°C) and is tender enough to be easily shredded with a fork.
6. Once the pork reaches its smoky glory, remove it from the grill and let it rest for about 15 minutes. This helps the juices redistribute and makes for a juicier sandwich.
7. While the pork rests, it’s time to whip up the star of the show: the bourbon-infused barbecue sauce. In a saucepan over medium heat, combine the barbecue sauce and bourbon. Bring the mixture to a gentle simmer, stirring occasionally, and let it cook for about 10 minutes to meld the flavors.
8. Now, the moment you’ve been waiting for: shredding that succulent pork! Use two forks to pull the pork apart into tantalizing shreds. Be prepared for the aroma to make your mouth water even more.
9. Pour the prepared bourbon barbecue sauce over the shredded pork and mix it well. The pork should be generously coated with that lip-smacking sauce.
10. Time to assemble these epic sandwiches! Place a generous portion of the bourbon-infused BBQ pulled pork onto each soft hamburger bun. If you’re feeling fancy, top it off with a helping of fresh coleslaw for a delightful crunch and added freshness.
11. Serve these BBQ Pulled Pork Sandwiches with a side of nostalgia and prepare for some serious lip-smacking and satisfied bellies.

And finally, enjoy the flavors of the South with each bite!