Whiskey Peach Pork Shoulder Burnt Ends
By: Chef Rachel Menon
Made With:
Key products
Instructions
Instructions
- Preheat smoker to 225°F according to manufacturer’s directions using your favorite hardwood chips or pellets. Place pork, oil and Rub in a large bowl; toss to coat evenly. Arrange in an even layer on wire cooking rack.
- Place rack in smoker and close lid. Smoke 3 hours. Transfer pork to large cast iron skillet or disposable aluminum pan. Stir in 1/2 cup of the Bar-B-Q Sauce, brown sugar and butter. Cover with foil. Place skillet in smoker.
- Smoke 45 minutes longer or until internal temperature of pork reaches 200°F. Remove foil and stir pork. Close the lid of the smoker and continue to cook for 30 minutes.
- Remove skillet from the smoker and allow to rest at least 10 minutes before serving. Serve with additional Bar-B-Q Sauce, if desired.
