- One 8 to 10-pound pork shoulder
- 1 Cup Bourbon whiskey
- 1 Cup blackberry jam
- 1/3 Cup honey
- 2 Tablespoons ground black pepper
- 1 Cup Cajun seasoning, preferably Slap Ya Mama
- 1 Cup dark brown sugar
In a mixing bowl, whisk together the honey, blackberry jam, bourbon, and black pepper.
Inject the mixture into the pork on all sides, getting it around the bone and throughout the meat. Alternative, rub the pork in the mixture generously and let marinate overnight.
Combine the brown sugar and Cajun seasoning in a bowl and blend. Rub the outside of the pork shoulder with the mixture, making sure to coat all of the sides liberally with the rub. Allow the shoulder to rest for a couple hours.
Preheat an outdoor smoker to 225-240 degrees and add Louisiana pecan wood chips. Smoke the pork shoulder over Louisiana pecan wood for up to 12 hours.
Alternatively, preheat the oven to 275 degrees and place the pork in a Dutch oven. Slow cook the pork for around 6 to 8 hours. Add a couple drops of pecan flavored liquid smoke to the pork if you want the smoke flavor.
Allow the pork to cool until it is comfortable enough to handle. Using forks, tongs, or your hands, shred the pork apart. Eat it on its own or serve on buns as pulled pork sandwiches.