Recipes in the world of Flavilo

Smoked BBQ pork shoulder served with whiskey sauce

Smoked BBQ Pork Shoulder with Whiskey Sauce

Smoked BBQ pork shoulder with whiskey sauce is a true BBQ classic, combining the rich flavor of pork with the sweet and caramelized aromas of a smoky whiskey glaze. The natural fat of the pork shoulder harmonizes particularly well with the smoky and caramelized flavors enhanced by the whiskey sauce. In the BBQ world, pork shoulder is one of the most popular cuts of meat, as the collagen and fat melt during the long cooking time, resulting in an incredibly tender and flavorful dish. Applewood or hickory smoke particularly enhances the characteristic flavor of pork, while the whiskey and honey BBQ glaze create a sweet and smoky balance. This dish is the perfect choice for BBQ parties, family barbecues, or even a festive table. If you crave a truly authentic BBQ experience, serve it with grilled vegetables and a side of roasted potatoes!

Prep Time 30 min
Preparation 4 hr
Total 4 hr 30 min
780 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1500 g Pork Shoulder
⭕ 2 tsp Coarse Sea Salt
⭕ 1 tsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Hungarian Sweet Paprika
⭕ 1 tsp Ground Cumin
⭕ 1 tbsp Brown Sugar
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Worcestershire Sauce
⭕ 100 ml Whiskey
⭕ 3 tbsp Honey
⭕ 200 ml BBQ Sauce
⭕ 500 g Smoking Wood (oak, hickory, or cherry)

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    Preparation Steps

    1

    Pat the pork shoulder dry with paper towels, then season generously with salt, pepper, garlic powder, smoked paprika, and ground cumin.

    2

    Refrigerate the seasoned pork shoulder for at least 6 hours, or preferably overnight, to allow the flavors to meld.

    3

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare your chosen smoking wood for optimal smoke flavor.

    4

    Place the pork shoulder on the smoker rack and smoke for 3-4 hours, or until the internal temperature reaches 165°F (75°C).

    5

    In a small saucepan, combine the whiskey, honey, BBQ sauce, apple cider vinegar, and Worcestershire sauce. Simmer over medium heat for 5-10 minutes, or until the sauce has slightly thickened.

    6

    Once the pork shoulder reaches 165°F (75°C), brush it generously with the whiskey sauce. Continue to smoke for another 30-40 minutes, or until the internal temperature reaches 185°F (85°C).

    7

    Remove the pork shoulder from the smoker and let it rest for at least 15 minutes to allow the juices to redistribute.

    8

    Shred the pork shoulder and serve with grilled vegetables or roasted potatoes.