Jagermeister pulled pork with a Jagermeister braai sauce!  Yes please!   Big, fat pork butt smoked until that joker falls apart in your hands! That's what butt is all about!

Jagermeister pulled pork is a very weird thing to make – not that it’s weird, it’s weird for me. I hate Jagermeister and just the smell makes the wife want to barf.

But some how, some way, with a little too much wine if I had to guess, we found ourselves talking about and coming up with this Jagermeister pulled pork. I don’t even know why it happened. Weird I tell ya.

Since we both hate Jagermeister, we had to go out and buy some. And we bought a big bottle, so there will be more Jager recipes to come, because we found we actually like it when we cook with it.

We actually made a Jager bomb with this one – we bombed the hell out of it with Jager. First the Jager and oil binder. Then as it cooked, we bombed it again with a Jager apple juice spritz. Then to top it off we made a Jagermeiser braai sauce to go on it.

That joker was bombed! And the results were AMAZING!

Smoking a pork butt is a time commitment but well worth it. This one here was a 10 pound butt – we ate sandwiches twice. We had it on a breakfast biscuit. We made BBQ pork nachos. Then we froze another, oh 10 cups of pulled pork for Brunswick stew and whatnot. My point? You get some bang for your time buck. And at 78¢ a pound I got bang for my money buck too. So dooo iiittt!

And no, nothing about this tastes like licorice or even resembles licorice!

Jagermeister pulled pork with a Jagermeister braai sauce! Yes please! Big, fat pork butt smoked until that joker falls apart in your hands! That's what butt is all about!
5 from 1 vote

Jagermeister Pulled Pork


Jager Braai Sauce

  • 3 tablespoons butter
  • 2 shots Jagermeister
  • 1 cup Worcestershire sauce
  • 1.5 cups tomato sauce
  • 4 teaspoons suguar
  • 1 cup cola
  • pinch salt

Pork Butt

  • 1 cup oil
  • 1/2 cup Jagermeister
  • BBQ seasoning of your choice
  • 1 big bone in pork butt, trimmed of major fat

Butt Spritz

  • 8 ounces apple juice
  • 1 shot Jagermeister


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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°.

  6. 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!

Recipe Notes

Just a quick couple of things.  I used a 10 pound pork butt, but you can use whatever size you have.  I figure since it’s gonna roughly take the same amount of time whether I have a 10, 15 or a 5 pounder, I might as well make it a big one to use the leftovers in all kinds of ways.  

And that leads into the second thing – this is a long process but well worth it!  There are so many ways to cook a pork butt for pulling, but smoking is my favorite.  You just cannot achieve the same tenderness and flavor any other way.  

Pork on!

This post parties at: The Weekend Potluck, Meal Plan Monday,

11 thoughts on “Jagermeister Pulled Pork”

    1. I marinate black mission figs in German Asbach Uralt brandy (I avoid ones from Mexico as they don’t work for me.)

      Some of my figs macerate. The cognac jus congeals just a little. Others of the figs stay firm for months. I gently upend the jar occasionally. Certainly don’t shake.

      I use an abundance of fresh figs as the season of buying is short here.

      I am thinking of adding a cup of the macerated figs and lightly congealed jus to your Jagermeister pulled pork. Sounds like a good combination. I might serve it over homemade Spaetzle or even over my very special concealed polenta made using homemade rich chicken broth and Parmesan cheese.

      I’m thinking that a high-end white linen tablecloth restaurant might serve your recipe and charge big dollars. Even more if served with figs.

      I have a series of ten gourmet cookbook titles in the works. And I started writing gourmet cooking newspaper columns in 1976.

      Thanks for the brilliant Jagermeister pork idea and I like the Berlin idea of freezing; I don’t like the idea of drinking it either. I think I might freeze it in a tied bag or bottle container so as to not invite a mess. I’m surprised it freezes. Or does it just stay extra cold.

      I use Berlin monks-made Mampe Halb and Halb bitters since 1972 to flambé my crepes filled with my homemade kumquat marmalade. The orange undertones enhance the kumquat. The Mampe is only available now directly in Berlin. Can’t import it. But a friend occasionally provides as a gift directly from Berlin. VERY special indeed. I was introduced to it in 1972 and used regularly until delisted a few years ago.

      Thinking as a savoury dish you might fill a generous crepe with your Jagermeister pulled pork and flambé.

      You might enjoy serving my personal chimichurri in a side tasting dish:

      My Parsley Chimichurri

      Mince a whole bunch of very fresh Italian parsley. Spritz with red wine vinegar and Mazola Corn Oil. Stir in just a tiny dab of my homemade golden oven-roasted garlic purée from your refrigerated glass sterilized jar. Sprinkle just a pinch of fresh lemon zest and a drop of fresh squeezed lemon.

      Pour just a bit of my delicate citrus Beurre Blanc over top just when ready to eat. Serve it in a tiny tasting dish when ready to eat. .

      Serve alongside your favourite steak and delicious creamy mushroom Marsala sauce.

      (Compliments of MS in progress):

      © Lady Ralston’s Canadian Contessa Kitchen gets Saucy ~ Sauces, Aolies, Dressings, Drizzles, Drops, and Puddles

      LadyR@CanadianContessa. com

      I am in Toronto Canada if you want to exchange email about gourmet recipes. I can send a link with access to my recipes.

      Lady Carolyne Lederer-Ralston

    1. Lol! Jagermeister is not … the most tasty thing to hit your mouth. Very, very herbal tasting. Kind of like Fernet Branca, if you’ve had that – but nasty not delightful. lol

      It really makes for great cooking though – if you get the chance to make this pulled pork, you gotta do it. Thanks for checking it out Audra!

    1. I’m gonna have to put my big bottle in the freezer – maybe that will make it tolerable to drink! But for sure I will be make more recipes with it. Thanks for coming over Jas! On another note, I always find it weird when I see your name because my wife’s nickname is Jas, spelled like that, and you don’t really see that often.

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