| Ingredients | Weight | Measure |
| Boneless pork butt | 5 lbs | 1 piece |
| White sandwich buns or kaiser rolls | | 12 each |
| BARBECUE MOP & FINISHING SAUCE: | | |
| Bourbon | 4 oz. | 1/2 cup |
| Molasses | 1 1/2 oz | 2 Tbsp |
| Cider vinegar | 12 oz | 1 1/2 cup |
| Chipotle chili peppers, toasted and chopped | | 2 each |
| Salt | | 2 Tbsp |
| Red pepper flakes | | 1 Tbsp |
| Coarse-ground black pepper | | 1 Tbsp |
| Cayenne pepper | | 1 tsp |
| DRY SPICE RUB: | | |
| Salt | | 2 Tbsp |
| Paprika | | 2 Tbsp |
| Ground black pepper | | 1 Tbsp |
| Cayenne pepper | | 1 tsp |
| For Mop & Finishing Sauce: |
| Combine bourbon (or water) and molasses. Bring to a boil. Stir in remaining sauce ingredients and let stand several hours. |
| For Dry Rub: |
Combine all dry rub ingredients. Store in covered jar.
Rub pork butt with about 1/4 cup of dry rub. Refrigerate up to 24 hours. Remove from refrigerator 1 hour before cooking. Prepare medium fire in smoker or kettle grill. Position pork so it is not over direct heat. Smoke with hardwood chips, replenishing charcoal or wood chips as necessary. Cook slowly until pork is tender and internal temperature reaches 160° to 165°F. Baste with sauce every 30 minutes during last 2 hours of cooking. Shred or chop pork, and mix with additional sauce. |
| Serving Suggestion: |
| Serve sandwich with extra sauce and spicy slaw prepared with minced jalapeño peppers. Garnish with red onion. |
