- 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
- 1/2 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
- 1/2 teaspoon paprika
- 1 cup prepared horseradish
- 1 cup Bertman Ballpark Mustard (or stadium mustard)
- 1/2 cup yellow mustard
- 5 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 2 teaspoons Kosher salt
- 1 1/2 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
- For garnish: Finely sliced scallions
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.