So, this coming weekend I'm going to smoke a pork butt to do pulled pork sandwiches (among other grilled fare) for a cookout I'm hosting. I was so pleased with how my brisket turned out a few weeks ago (check my post history for more info if you're interested), I've decided to see if I can wow my guests with some fresh pork. As indicated by the title, this is my first time, so I'll go over my plan here and you can tell me what I'm doing right and what I'm doing wrong. I've seen a lot of posts on here that mention using different alcohols or beers to use on meat, but I haven't found any that have used an Amaretto. I plan on following the stickied recipe here in the Pork section. Any augments to that process should be noted below.
I plan on making my own BBQ sauce, which will be based on a recipe I found here: https://jasonkemp.ca/inthekitchen/ribs-with-beer-and-amaretto-bbq-sauce
I will probably triple or quadruple this recipe since I intend to serve about 20. His sauce was for ribs, but I imagine that this "Flaming Dr. Pepper" sauce will go good with just about any pork product. I've got some Disaronno that was left in my home and I don't plan on drinking it, so I will be using it heavily for this cook.
A simple dry rub will be applied about 12 hours before, wrapped in plastic wrap and refrigerated. I will pull it out when I start to prep the smoker around 4:30am the morning of the cookout and am hoping to have the pulled pork ready to serve around 3-4pm. Whatever is left in the bottle of Disaronno after the sauce is made will be mixed in a spray bottle with some apple juice and cherry juice, to start spritzing on the meat at the 2-3 hour mark, once an hour until foiled, then a bit at the bottom of the foil when I wrap it.
Thoughts? Ideas? Is this sacrilege? Blasphemy? Or a new, sort-of-unique way to cook a pork butt?
I plan on making my own BBQ sauce, which will be based on a recipe I found here: https://jasonkemp.ca/inthekitchen/ribs-with-beer-and-amaretto-bbq-sauce
I will probably triple or quadruple this recipe since I intend to serve about 20. His sauce was for ribs, but I imagine that this "Flaming Dr. Pepper" sauce will go good with just about any pork product. I've got some Disaronno that was left in my home and I don't plan on drinking it, so I will be using it heavily for this cook.
A simple dry rub will be applied about 12 hours before, wrapped in plastic wrap and refrigerated. I will pull it out when I start to prep the smoker around 4:30am the morning of the cookout and am hoping to have the pulled pork ready to serve around 3-4pm. Whatever is left in the bottle of Disaronno after the sauce is made will be mixed in a spray bottle with some apple juice and cherry juice, to start spritzing on the meat at the 2-3 hour mark, once an hour until foiled, then a bit at the bottom of the foil when I wrap it.
Thoughts? Ideas? Is this sacrilege? Blasphemy? Or a new, sort-of-unique way to cook a pork butt?
