It is about time…time to smoke a giant pork shoulder for some pulled pork. And we kick it up with a homemade BBQ sauce made with the Chokecherry Liqueur from Willie’s Distillery of Ennis, MT. The smoke was low and slow at 225-250 degrees for roughly 10 hours and an additional wrapped cook of another 2 hours. The meat shredded super-easy, and when blended with the chokecherry liqueur BBQ sauce…c’mon man!

Chokecherry Liqueur Pulled Pork 30 minutes 13 hours Meats, Smoked Chokecherry Liquor Pulled Pork Ingredients 1 pork shoulder

1For Rub

1/2 cup brown sugar

1 TBSP onion powder

1 TBSP garlic powder

2 TBSP Creole seasoning

2 TBSP kosher salt For Willie's Chokecherry Liqueur BBQ Sauce 1/2 cup Willie's Chokecherry Liqueur

2 cups ketchup

2 TBSP Russian hot mustard

1/2 cup apple cider vinegar

2 TBSP kosher salt

1 TBSP garlic powder

1 TBSP onion powder

2 TBSP Cholula Chipotle hot sauce Instructions For Smoked pulled pork Blend all the rub ingredients Trim excess fat (leave fat cap on one side). Cover generously with rub and press in with hands Let the rub melt in for at least 20 minutes Heat Big Green Egg or other grill to 350°F and lay pecan wood chunks on coals Place the seasoned pork into the Big Green Egg, fat cap down Smoke until the internal reaches 170°F and outside crust (bark) is caramelized and firm Wrap the pork in heavy-duty aluminum foil Return to Big Green Egg and cook until 190°F internal temperature is reached Remove, cover with kitchen towels, and rest for 1 hour Pulled your pork, combine with sauce, and chow down For Willie's Chokecherry Liqueur BBQ Sauce Whisk together all ingredients 6.1.5 RaddCooking.com