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Smokey Vanilla Bourbon BBQ Pork Butt
Smokey Vanilla Bourbon BBQ Pork Butt

Before you jump to Smokey Vanilla Bourbon BBQ Pork Butt recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

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If you wish to fight depression, try consuming some cold water fish. Salmon, herring, tuna fish, mackerel, trout, etcetera, they’re all chock-full of omega-3s and DHA. DHA and omega-3s are two things that raise the quality and the function of your brain’s gray matter. It’s true: consuming a tuna fish sandwich can really help you overcome depression.

See, you don’t need to stuff your face with junk food when you are wanting to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to smokey vanilla bourbon bbq pork butt recipe. You can cook smokey vanilla bourbon bbq pork butt using 19 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Smokey Vanilla Bourbon BBQ Pork Butt:
  1. You need 3 tbsp salt
  2. Provide 2 tbsp fresh ground black pepper
  3. Get 2 tbsp chili powder
  4. Take 2 tbsp ground mustard
  5. Prepare 1 tsp coriander
  6. Prepare 1 tbsp garlic powder
  7. Provide 2 1/2 cups brown sugar
  8. Take 1 1/2 tsp vanilla extract
  9. Take 6 slices thick cut bacon (only if you're pork butt has no skin)
  10. Prepare 7 tbsp liquid smoke
  11. Use tbsp olive oil
  12. You need 1 white onion, minced
  13. Take 3 cloves garlic, mashed
  14. You need 2 cup bourbon
  15. Get 2 cups ketchup
  16. Get 1/4 cup tomatoe paste
  17. You need 1/3 cup cider vinegar
  18. Get 1/4 cup worcestershire
  19. Provide dash, hot pepper sauce
Instructions to make Smokey Vanilla Bourbon BBQ Pork Butt:
  1. Combine dry ingredients in a bowl
  2. Take 1 tsp vanilla and rub into pork. Then generously rub your spice mix onto your pork butt. You should end up with a nice brown crust. Keep the extra rub for later. Refrigerate covered for at least 2 hours or as long as overnight.
  3. Take 8 slices of thick cut bacon and combine in a ziplock bag with a 1/2 tsp of vanilla, a tbsp of bourbon and a dash of hickory liquid smoke.
  4. Heat a tbsp of olive oil in a large saucepan over medium high heat. Cook the 3 cloves mashed garlic and 1/2 a minced onion for 1 minute or until fragrant. Lower the heat to medium-low and add 3/4 cup bourbon. Simmer until onions are translucent, about 10 minutes.
  5. Add ketchup, tomato paste, 1/2 tsp salt, 1/2 tsp pepper, worchestire, apple cider vinegar, 1 tbsp vanilla and a dash of hot sauce. Bring to a boil then lower heat and simmer for 20 minutes.
  6. Refrigerate while you wait to pull your pork out of the fridge.
  7. Preheat oven to 325F. Move pork to a baking dish. Place bacon all over the top half of the pork butt. This was my fix to a skinless pork butt. The bacon feeds a little fat and insulates the pork during the long cook.
  8. Rub the bacon with the reserved spice mix from earlier. Add 2 tbsp liquid smoke and 1 cup bourbon to the pan
  9. Preheat oven to 325F. Cover the pan with aluminum foil and punch a couple dozen holes in the top with a toothpick. Put in the oven for 1 hr.
  10. Remove the foil and return to the oven for about two hours
  11. Take out of the oven and shred the meat to pullled pork constistency. Chop up the bacon and throw it in as well.Then toss with the bbq sauce.
  12. Serve on a bun with your favorite cole slaw

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