Jagermeister Pulled Pork Recipes

JAGERMEISTER PULLED PORK

Steps:

• The day before you want to cook this, trim your butt up. You can leave some fat, but remove bulky, solid fat. Combine the oil and Jagermeister and spread all over the trimmed butt. Once coated in all the mixture, sprinkle your BBQ seasoning on. Be generous! When done, wrap it up in plastic wrap and put in the fridge until ready to cook.
• Day of cook: Get your smoker started up, however that works for you. I have a Pit Barrel Cooker, so I use charcoal. Once ready, remove the plastic wrap from your butt and throw it in the smoker. If you feel the urge, hit that joker with more seasoning.
• Combine your spritz ingredients, the apple juice and the Jager shot to a spray bottle. After the first hour and every hour until it reaches 160 to 165°, spritz the pork butt with the mixture.
• While this cook is going, make your Jagermeister braai sauce. It's easy: Combine all the sauce ingredients in a sauce pan. Bring to boil, then down to a simmer. Simmer until the sauce is reduced by half or your desired thickness, but at least 20 minutes.
• When the butt reaches the 160-165°, carefully remove the butt, brush on some Jager braai sauce, and wrap in aluminum foil, double layer. Cook until the internal temperature reaches 200°.
• When your pork butt reaches 200°, very very carefully remove it. It may want to fall apart on you it'll be so tender, so be very careful. Let it rest for about 15 to 20 minutes and pull. Slather with more sauce and enjoy on nachos, sandwiches, chili, Brunswick stew...you choose!