Ingredients

The following ingredients have 6 Servings
  • 1 bone-in pork butt
  • about 5 pounds
  • 2 tablespoons Kosher salt
  • 2 teaspoons cracked black pepper
  • 2 teaspoons toasted ground coriander
  • 1 teaspoon toasted ground cumin
  • ½ teaspoon garlic powder
  • 16 ounces apple cider vinegar (preferred brand Braggs)
  • 1 small red onion
  • peeled and quartered
  • 1 large clove garlic
  • peeled and smashed
  • 1 chipotle in adobo plus 1 tablespoon of the adobo sauce
  • 3 tablespoons bourbon
  • 1 teaspoon toasted coriander seeds
  • ½ teaspoon paprika
  • 1 cup prepared horseradish
  • 1 cup Bertman Ballpark Mustard (or stadium mustard)
  • ½ cup yellow mustard
  • 5 tablespoons pure maple syrup
  • 1 tablespoon soy sauce
  • 2 teaspoons Kosher salt
  • 1½ teaspoons freshly cracked black pepper
  • Kosher salt and freshly ground black pepper
  • 1 head of garlic
  • cut through the equator
  • 3 to 4 sprigs each of rosemary and thyme
  • 3 to 4 large russet potatoes
  • Freshly grated Parmesan
  • Canola oil
  • for frying
  • Finely sliced scallions

Instruction

  • For the Pork: Combine the salt, pepper, coriander, cumin and garlic powder, and rub the pork with the seasoning
  • Refrigerate overnight
  • Set up your smoker for 225°F
  • Place the pork butt in the smoker and let it go for 6-8 hours, until the internal temperature reaches 195°F
  • Cook time depends on how well you’ve been holding your smoker temp around 225°F
  • After your butt is smoked, let it rest for about 30 minutes and then shred it with a fork and toss with BBQ sauce
  • **Alternately: Roast in the oven at 300°F, uncovered, for 4-5 hours
  • For the BBQ sauce: In a saucepot, combine the vinegar, red onion, garlic, chipotle (not the adobo sauce), bourbon, coriander, paprika and horseradish
  • Bring the mixture to a gentle boil then reduce to a simmer
  • Simmer for 10 minutes then strain in to a mixing bowl
  • Whisk in the remaining ingredients, including the adobo sauce
  • Keep chilled until ready to use
  • For the potatoes: Bring a pot of salted water to a boil and add in the garlic, herbs and whole potatoes
  • Boil until the potatoes are tender then drain and set aside to cool completely
  • Once cooled, break the potatoes apart into bite-sized pieces
  • Heat the canola oil to 375°F
  • When the oil is hot, add the potatoes in batches, frying until golden brown and crunchy
  • Remove from the oil to a paper towel-lined tray and season with salt and some parmesan
  • Repeat with remaining potatoes
  • To serve, place potatoes on a platter
  • Top with the pork, some bbq sauce and the scallions