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
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
- 1 cup oil
- 1/2 cup Jagermeister
- BBQ seasoning of your choice
- 1 big bone in pork butt, trimmed of major fat
- 8 ounces apple juice
- 1 shot Jagermeister
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.
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.
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.
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.
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°.
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!
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.