2 tablespoons smoked paprika
2 cups bourbon, whiskey, or scotch
2 tablespoons garlic powder
3 cups chicken stock
2 tablespoons onion powder
18 ounces bottle barbecue sauce (use your favorite)
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar
4 tablespoons salt
1 cup brown sugar
2 tablespoons ground coffee
4 tablespoons molasses
4 pounds pork butt, cut into 3 pieces of equal size
8 6-inch buns
6 tablespoons vegetable oil, or canola oil (for searing the pork)
2 stalks green onion, including whites, chopped for garnish
In a small bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and coffee to make a spice rub for the pork.
Generously rub the spices over the 3 pieces of pork.
In an 8-quart sauce pot, heat 6 tablespoons of vegetable oil on high until the oil begins to shimmer. Sear each piece of pork, just until brown, on all four sides. Transfer the pork to the crock pot.
In a medium bowl, combine the liquor, chicken stock, barbecue sauce, vinegar, brown sugar, and molasses. Whisk well.
When the pot is no longer hot, add the sauce mixture to the pot. Cook on medium heat, and bring the sauce to a boil.
Pour the sauce over the pork (in the crock pot), and cook on low for 4 hours. Turn off the pot and let the pork rest in the sauce for 30 minutes.
Once the pork is done, place it on a cutting board and let it rest for 15 minutes.
As the sauce cools, skim the top of it to remove the excess fat. If it needs further reducing for a thicker consistency, let it simmer in a small sauce pan on low heat until the desired consistency is reached.
With two forks, pull the meat apart until it’s all shredded. Add the pork back into the sauce, and let simmer for 10 minutes. Serve on your favorite bread. I love it on warmed Hawaiian bread or little French rolls. Hamburger rolls are great too.