Brisket may be king in Texas, but this Mother Pepper pulled pork will have you craving for more. Not surprisingly it pairs wonderfully with a glass of Still Austin’s Mother Pepper Whiskey.
There are many opinions on what makes the best BBQ and this recipe is not for everyone. This is our take on pulled pork using the spicy grain to glass whiskey produced by Still Austin. Don’t worry if pork is not your thing we have an excellent brisket recipe using Balcones Texas Rye that you can find here.
We choose to use the Mother Pepper Whiskey because it delivers a bold jolt from a spicy trio of fresh chile pequin, smoked serrano and aji amarillo peppers. The spiciness we are working into the pork will be great with the sweet flavor of a Hawaiian roll.
1 Bone in pork shoulder (7 to 10 pounds)
Mother Pepper injection
1 Cup Mother Pepper Whiskey
1 Cup Apple cider vinegar
2 Tablespoons brown sugar
1 Tablespoon cayenne pepper
½ Tablespoon garlic powder
½ Cup coarse kosher salt
½ Cup coarse black pepper
1 Tablespoon cayenne pepper
Making the injection
The injection is super easy. Combine all the ingredients into a blender and mix until all of the sugar has been dissolved.
Making the rub
The rub might be even easier than the injection. Place all ingredients in a bowl and mix.
Time to Cook the Mother Pepper Pulled Pork
Place the pork shoulder in an aluminum pan. Inject the shoulder with the Mother Pepper Whiskey injection. Let the injected shoulder sit, covered, in the refrigerator 2 to 12 hours.
After the shoulder has marinated take it out of the pan, clean the pan, and place the shoulder back into the pan. Generously rub the salt, pepper, and cayenne pepper into the top and side of the shoulder. Let sit for 45 minutes, allowing it to sit gives the meat time to absorb the rub. After 45 minutes flip the shoulder over and generously apply the rest of the rub to the unseasoned top and side. Cover the shoulder and place in the refrigerator for 12 to 24 hours.
When you are ready to cook heat the smoker to 250 degrees. Unless you are using a Traeger like me, then turn the smoker to the smoke setting.
Take the shoulder out of the pan (clean and save for later) and place directly on the grate (fat side up) for 3 hours.
Once the shoulder has smoked for 3 hours remove it from the smoker. If using a Traeger grill increase the temperature to 250 degrees. Pour the Mother Pepper Whiskey injection into the aluminum pan and transfer the shoulder to the pan (fat side down). Cover the pan with aluminum foil and place it in the smoker. Cook until the internal temperature reaches 205 degrees. Approximately 6 hours.
Leave the shoulder in the smoker but do not add any more heat (turn the Traeger off). Let the shoulder sit for one hour. The shoulder will effectively rest in the smoker this way.
Remove the pan from the smoker. Using heavy-duty gloves remove the shoulder from the pan. Drain the liquid into another container and set aside. Rinse and dry the pan before transferring the shoulder back to it. As the name implies, it is pulled pork so wearing heavy-duty gloves, merely pull the meat apart gently and let your guests have at it.
I save the liquid so that if the pork has to sit overnight or there are leftovers I can pour a little over the top before reheating to keep it juicy.
Still Austin’s Mother Pepper Whiskey and our pork shoulder to create our Mother Pepper Pulled Pork.
The pork shoulder has sat overnight with the injection and just rubbed down with the salt and pepper mixture.
The pork shoulder has marinated in the rub overnight. We are starting the smoking process.
After the pork shoulder had been on the smoker for 3 hours. The injection liquid has been added to the pan and pan covered in foil.
The pork shoulder has smoked for 8 hours. The picture is before we drained the injection liquid from the pan.
The finished Mother Pepper Pulled Pork on the cutting block.
The finished Mother Pepper Pulled Pork pulled apart in the pan ready to serve.