I'm officially back in the city, and officially back to work. After a glorious week off in the country, getting up at 6:30am and getting on a crowded bus this morning felt quite foreign. I'm very glad this is a short work week!
I spent much of my time back home cooking and working on new recipes, which I'll be sharing soon. Here's a new one I created this weekend while spending Fourth of July hickory-smoking a 4lb pork butt slathered in a spicy rub until it was fall-apart-tender.
I wanted this to be top secret. I wanted it to have a name like Smokey Joe's Backyard Moppin' Sauce. Or Three Finger Willie's Pit Master Pork Juice. I wanted there to be a lock box with a hand-written sauce- smudged recipe. A recipe passed down through generations, so good, if-I-tell-you-I'll-have-to-kill-you...
While that would certainly make for a more dramatic story, this sweet little BBQ baby was only recently created, but still worth a lock box. And there is a secret ingredient of sorts: All-American Bourbon Whiskey.
A thick, sticky, and sweet concoction, this sauce was specifically created with pork shoulder cuts in mind. It doubles as both a mopping and a mixing sauce; the strong, deep flavor is perfectly suited for turning tough cuts into irresistibly-lip-smackin'-good pulled-pork sandwiches.
Recipe after the jump...
