This Jim Beam Apple Bourbon Smoked Pork Shoulder is one of my new favorite twists to make smoked pork shoulder with! It is a favorite of my family! 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.) In addition, this post contains affiliate links that will make me a small commission when used to order online.
I made this for the first time in 2021, on my Pit Boss Pro 1100, which is my favorite way to cook low and slow! I picked up my Pit Boss Grill at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pitboss website. I love the cost of them vs. other pellet smokers, plus it hasn’t disappointed me yet.
Pit Boss Pellet Grills
Traeger Pellet GrillsZ Grills Pellet Grills
Jim Beam Apple Bourbon Smoked Pork Shoulder Rub ingredients:
- Pork Shoulder Roast-When this goes on sale, the old lady buys a couple to have in the freezer for smoking. You can make so many different meals out of leftovers you can’t go wrong.
- Smoked Paprika
- Brown Sugar
- White Sugar
- Garlic Powder
- White Salt
- Chili Powder
- Cayenne Pepper
- Ground Black Pepper
- Dried Oregano
- Cumin
Jim Beam Apple Bourbon Smoked Pork Shoulder Injection Ingredients:
How To Make Jim Beam Apple Bourbon Injection
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.
How To Make Jim Beam Apple Bourbon Smoked Pork Shoulder:
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!
Put your roast in a container that is large enough to store the roast in. 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 would work. This way, excess injection, and rub is contained.
Use an injector to inject the mixture into your roast. I flipped my mine over and did all sides with the injected liquid.
In a bowl mix together all of the dry spices or in a mason jar.
Rub your roast with the rub until it is all coated.
Cover in an airtight container and store in the fridge.
How To Smoke Jim Beam Apple Bourbon Pork Shoulder
When you are ready to smoke your roast, pull it out and allow it to reach room temperature 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 Pit Boss Pellet Grill.
Start up 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 I used Mesquite Pit Boss Pellets to smoke my roast.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
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 using a meat thermometer of at least 165 degrees, pull the roast out and allow the roast to rest before cutting into the roast! You can cook the roast to 180 degrees to make it more tender just keep an eye on how it is falling apart.
The meat will shred perfectly for pulled pork or any pulled pork recipe!
Serve and enjoy!
How To Store Leftover Pork SHoulder roast
Store in an air-tight container or bag for up to 4 days in the fridge. You can freeze smoked pork shoulder roast for up to three months in an airtight container or bag.
Smoked Pork Shoulder Roast Recipes
There is no right or wrong way to make a smoked pork shoulder roast. All the recipes are delicious. These are some of my favorites. Check out my guide on How to Smoke Pork Shoulder Roast!
- Dry Rub and Injected Smoked Pork Shoulder Roast
- Coca-Cola Smoked Pork Should Roast
- Jack Daniels and Coke Pork Shoulder Roast
- Apple Bourbon Smoked Pork Shoulder Roast
What To Serve With Smoked Pork Shoulder Roast
There is no wrong side dish to serve with smoked pork shoulder roast. I love to make smoked side dishes right in the smoker when cooking the central part of the meal. See my collection of smoked side dishes -> here.
- Smoked Baked Potatoes
- Cheese Stuffed Portabella Mushrooms
- Smoked Mac & Cheese
- Smoked Deviled Egg Macaroni Salad
- Smoked Potato Salad
- Loaded Baked Beans
What do you make with Leftover SMoked pork shoulder roast?
Leftover pork shoulder makes so many amazing dinners and side dishes. Sometimes we make a roast to use in other words. Check out my collection of recipes -> here.
- Shredded Smoked Pork Fried Rice
- Smoked Shredded Pork And Beans
- Leftover Shredded Smoked Pork Chili
- Stove Top Amazing Pork Chili
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 Tablespoon White Salt
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cayenne Pepper
- 2 Teaspoon Ground Black Pepper
- 1 Teaspoon Dried Oregano
- 2 Teaspoon Cumin
Jim Beam Apple Bourbon Smoked Pork Shoulder Injection Ingredients
- 1 Cup Apple Juice
- 1/2 Cup Jim Beam Apple Bourbon
- 1/2 Cup White Sugar
- 3 Tablespoon Salt
- 2 Tablespoon 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!
Leave a Reply