This Jim Beam Apple Bourbon Smoked Pork Shoulder is one of my new favorite twists to make smoked pork shoulder with! is a favorite of my family! Now I haven’t deviated much from my rub bor injection for Smoked Pork Shoulder Roast, but this was my first time injecting meat with bourbon. (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases. )
I made this on my Pit Boss Pro 1100, cooking low and slow is how I cook with it. I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website itself. Personally, I love the cost of them vs other pellet grills, plus it hasn’t disappointed me yet.
Pit Boss Austin XL 1000 sq. in. Pellet Grill w/ Flame Broiler & Cooking Probe
Z GRILLS Wood Pellet Grill Holiday 8-in-1 BBQ SmokerCamp Chef 24 in. WiFi Woodwind Pellet Grill & Smoker with Sidekick
Jim Beam Apple Bourbon Smoked Pork Shoulder Rub ingredients:
- Pork Shoulder Roast
- 1⁄2 Cup Smoked Paprika
- 1⁄4 Cup Brown Sugar
- 1⁄2 Cup White Sugar
- 1⁄3 Cup Garlic Powder
- 2 Tbsp White Salt
- 1 Tbsp Chili Powder
- 1 Tsp Cayenne Pepper
- 2 Tsp Ground Black Pepper
- 1 Tsp Dried Oregano
- 2 Tsp Cumin
Jim Beam Apple Bourbon Smoked Pork Shoulder Injection Ingredients:
- 1 Cup Apple Juice
- 1⁄2 Cup Jim Beam Apple Bourbon
- 1⁄2 Cup Sugar
- 3 Tbsp Salt
- 2 Tbsp Worcestershire Sauce
How To Make Jim Beam Apple Bourbon Smoked Pork Shoulder:
I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.
Mix the injection ingredients until the sugar and the salt are dissolved.
Now, your smoking tools are just as crucial as a good smoker, I have gone thru several plastic injectors over the years! I had ordered a Metal Injector off Amazon and this thing has worked like a champ on turkeys, briskets, and roasts!
Use an injector to inject the mixture into your roast. I flipped my mine over and did all the sides I could with the injected liquid.
In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don’t use.
Rub your roast with the rub until it is all coated.
Cover in an airtight container and store in the fridge. (The old lady has these 2.5-gallon large Rubbermaid containers that are perfect for this, similar ones are -> here on amazon or a large stockpot.)
The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.
Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around I used Mesquite Pit Boss Pellets to smoke my roast. (Yes Walmart is my go-to for pellets I order enough for free shipping so they are delivered!)
Now your smoke times may vary but I smoked mine for 4 hours at 200 degrees, followed by 2 1/2 hours at 225 degrees, and then at 250 for another 1 hour. Personally, I wanted to smoke lower and slow but life with kids happened so I moved up the cooking time, the results were still amazing!
When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow the roast to rest before cutting into the roast!
The meat will shred perfectly for pulled pork or any pulled pork recipe!
Serve and enjoy!
WHAT DO YOU MAKE WITH PORK SHOULDER ROAST?
- Shredded Smoked Pork Fried Rice
- Smoked Shredded Pork And Beans
- Leftover Shredded Smoked Pork Chili
- Stove Top Amazing Pork Chili
Amazon Native
Jim Beam Apple Bourbon Smoked Pork Shoulder
Ingredients
Jim Beam Apple Bourbon Smoked Pork Shoulder Rub Ingredients
- Pork Shoulder Roast
- 1/2 Cup Smoked Paprika
- 1/4 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1/3 Cup Garlic Powder
- 2 Tbsp White Salt
- 1 Tbsp Chili Powder
- 1 Tsp Cayenne Pepper
- 2 Tsp Ground Black Pepper
- 1 Tsp Dried Oregano
- 2 Tsp Cumin
Jim Beam Apple Bourbon Smoked Pork Shoulder Injection Ingredients
- 1 Cup Apple Juice
- 1/2 Cup Jim Beam Apple Bourbon
- 1/2 Cup Sugar
- 3 Tbsp Salt
- 2 Tbsp Worcestershire Sauce
Instructions
- I recommend injecting and rubbing your pork shoulder roast at least 24 hours before smoking this allows the roast to absorb the flavor but also tenderize the meat as well.
- Mix the injection ingredients until the sugar and the salt are dissolved.
- Use an injector to inject the mixture into your roast. I flipped my mine over and did all the sides I could with the injected liquid.
- In a bowl mix together all of the dry spices, you can also do this in a large container to have the rub already on hand and keep what you don’t use.
- Rub your roast with the rub until it is all coated.
- Cover in an airtight container and store in the fridge.
- The day you are ready to smoke your roast pull it out and allow it to reach room temp before smoking it. I let my roast rest for about an hour.
- Now, this is where it pays to know how your smoker cooks and how you like to smoke. I like to do a low, slow smoke using the smoke setting on my Pitboss. Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting.
- Now your smoke times may vary but I smoked mine for 4 hours at 200 degrees, followed by 2 1/2 hours at 225 degrees, and then at 250 for another 1 hour. Personally, I wanted to smoke lower and slow but life with kids happened so I moved up the cooking time, the results were still amazing!
- When your roast has reached an internal temperature of at least 160 degrees pull the roast out and allow the roast to rest before cutting into the roast!
- The meat will shred perfectly for pulled pork or any pulled pork recipe!
- Serve and enjoy!
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