BBQ and Whiskey

This past weekend I cooked some pulled pork and posted the above photo to my social media.  Since then, some folks have asked me for the pulled pork recipe or what cocktail I was drinking.  So, I thought I’d add a quick post with the recipe.


4 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1 lemon
3 tablespoons tomato paste
1/2 cup George Dickel Tennessee Whisky

Combine the dry spices to create a spice rub, and rub on the pork shoulder.  In a large skillet, sear the shoulder.  Put the shoulder aside.  Add some water to the skillet and whisk.  Put the pork shoulder in a pan and add the skillet drippings, tomato paste, lemon juice, George Dickel, and 1 1/2 cups of water.  Then, slow cook (oven, slow cooker or BBQ smoker) the shoulder on a low temperature (250 – 275 degrees) for about 8 hours.

When the shoulder is fully cooked, remove the pork and transfer the remaining liquid to a saucepan.  Bring to a boil and reduce by half.   Roughly chop the pork and mix with the reduced liquid.  Add to your favorite bun, along with some BBQ sauce and coleslaw and serve.

As you can see from the picture, I served my pulled pork sandwich with a pour of George Dickel Barrel Select.  There’s no fancy cocktail here,  just Dickel, ice and a lemon twist.  Dickel’s flavor profile goes nicely with BBQ.

(Note:  The bottle of George Dickel was provided by the company.)

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