Alamo City Moms Blog is happy to partner with San Antonio’s own Bolner’s Fiesta® Brand Spices to share this recipe and information on three of their new blends. This is a sponsored post.
While San Antonio boasts outdoor cooking weather just about year-round, this toasty time of year beckons for meals cooked slowly outdoors with minimal hands-on time and maximum flavor. This BBQ Pulled Pork recipe is taken to deliciously new flavor heights with Bolner’s Fiesta Brand Smoky Swine Seasoning and a tangy, sweet, and rich sauce. Fire up your smoker and make this recipe for your next weekend gathering!
While you’re patiently waiting for your delicious hunk of pork to cook, grab your favorite brew and dress it with the newly released Beer Salt! Created by popular request, Bolner’s Fiesta Brand Beer Salt adds a tangy zing to your beverage that is sure to satisfy those taste buds.
Rounding out the trio of newly released blends, Bolner’s Fiesta Brand Sweet Tooth Topping elevates ice cream, pancakes, waffles, coffee, and more. With flavors of chocolate, vanilla, and cinnamon, this dessert sprinkle is versatile and delicious.
Bolner’s Fiesta Brand Spices is a family-run, San Antonio company that has been seasoning family meals since 1955! Check out their website for more recipe inspiration: https://www.fiestaspices.com/recipes/.
BBQ Pulled Pork seasoned with Bolner’s Fiesta Brand Smoky Swine Seasoning and Tangy Dijon-Bourbon Swine Sauce
(serves 8–10)
Ingredients
- 10–15 lb. bone-in pork butt (shoulder roast)
- 1 bottle Bolner’s Fiesta Brand Smoky Swine Seasoning
- Oak or hickory lump charcoal or logs (no briquettes)
- 1 cup apple cider vinegar
- ½ cup brown sugar
- ¼ cup Dijon mustard
- 2 Tbsp. quality bourbon whiskey
For Serving
- Hoagie or Kaiser rolls
- Butter
- Avocado
Directions
1. Preheat Smoker to 250–275°F.
2. Season pork butt heavily on all sides. Plan to use approximately 1/3 jar of seasoning per butt.
3. Smoke with the fat side up over hickory and oak using indirect heat at 250–275°F. Tip: use a drip pan underneath the meat to catch the drippings and help keep your pit clean.
4. Monitor the internal temperature of the meat close to the bone in the center of the butt, and remove the meat from the pit once it has reached 205°F. This temperature is generally achieved in approximately 1 hour per pound of meat (e.g., 10 hours for a 10-lb. butt).
5. Place the meat in a large pan, and use two forks or tongs to simply shred the meat. The bone should come out easily and cleanly, no knife needed.
6. To make sauce: combine apple cider vinegar, brown sugar, Dijon mustard, and bourbon in a small sauce pan over medium-high heat. Whisk ingredients together and bring to a low boil for 3–5 minutes. Season to taste.
To serve: Butter a sliced Kaiser roll or hoagie bun and toast in a pan until edges are just browned. Load up the roll with a healthy portion of the smoked pulled pork and sauce to your heart’s desire. Add sliced avocado and garnish with thinly sliced onion and/or tomato if desired.
Check out these other recipes using Bolner’s Fiesta Brand Seasonings:
