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Preparation: 6 – 12 hours (see Method)

Comment: This recipe was selected by Comcast Sports South to represent LSU in the first ever Tony Chachere’s Tailgating Cook Off.  I created it because of my love for combining fruit and pork, as well as cooking with booze!  The blackberry, honey, and bourbon injection keeps the inside moist and flavorful while the brown sugar and Tony’s rub on the outside creates a sweet and spicy bark after hours of smoking!  The recipe ended up taking home first prize in the cook off after countless online votes from my friends, family, and fans as well as a successful cook off at LSU!

1 large Bone-in Boston Butt Pork Shoulder
1 cup Bourbon
1 cup blackberry jam
1/3 pound of local honey
2 Tbsp fresh ground black pepper
1 cup Tony Chachere’s Original Creole Seasoning
1 cup dark brown sugar

Method: Trim the pork shoulder removing excess fat from the outside. In a small mixing bowl or even a food processor, blend the bourbon, blackberry jam, honey, and black pepper together.
Inject the mixture into the pork shoulder on all sides; getting it around the bone and throughout the meat. Combine the brown sugar and Tony Chachere’s in a mixing bowl and whisk together.  Rub the outside of the pork shoulder with the mix making sure to coat all sides liberally with the rub. Smoke the pork shoulder over Louisiana pecan wood for up to 12 hours at around 225 degrees.  You could also roast in the oven for around 6 to 8 hours, depending on size, at 275 degrees.
Allow the pork to cool until it is comfortable enough to handle.  Using a couple or forks or your hands, shred the pork apart.  Eat it on its own or serve on buns as pulled pork sandwiches.



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