Bbq Bacon Bomber Recipe
Make Bbq Bacon Bomber Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Pork Butt
Bacon-Wrapped Assembly
Bacon Jam (optional topping)
To Serve
Method
Smoked Pork Butt
- 1
Trim and Season
Trim excess fat cap from the pork butt, leaving about 1/4-inch for moisture. Pat the meat dry. Spread the mustard evenly over the exterior as a binder. In a bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cayenne. Rub the spice mix generously over the entire pork butt, pressing to adhere. Let sit at room temperature 30 minutes or refrigerate up to overnight covered.
- 2
- 3
Smoke
Place the pork butt on the smoker fat side up. Insert a probe thermometer into the thickest part, avoiding bone. Smoke until the internal temperature reaches about 165°F (74°C), roughly 4–6 hours depending on size. Every 45–60 minutes spritz the pork with apple juice to keep the surface moist.
- 4
Texas Crutch (optional)
When the pork hits the stall (~150–165°F and the temperature plateaus), remove it and wrap tightly in two layers of heavy-duty foil or butcher paper. Return to the smoker and continue until the internal temperature reaches 195–205°F (90–96°C) and the meat is tender when probed, about another 2–4 hours.
- 5
Rest
Remove the pork from smoker and let rest, wrapped, in a cooler or insulated container for at least 45 minutes to 1 hour to redistribute juices before shredding. Reserve any juices that collect for mixing into the pulled pork.
Bacon-Wrapped Assembly
- 6
Butterfly or Shape
After the pork has rested, unwrap and place on a cutting board. If you prefer a compact 'bomber' shape, trim and shape the butt into an approximately uniform log by removing thin exterior slivers and tucking loose pieces under so it will wrap neatly. Alternatively you can shred and form into patties — this recipe keeps the larger intact shape.
- 7
Wrap with Bacon
Lay out strips of thick-cut bacon slightly overlapping on a sheet of parchment in a lattice or parallel pattern long enough to wrap around the pork. Brush the bacon lightly with half the brown sugar mixed with 1 tbs hot honey (optional) so it caramelizes. Place the shaped pork on the bacon and tightly wrap the bacon around the pork. Secure with butcher's twine every 1.5–2 inches, trimming any excess bacon. If your bacon supply is short, use enough to cover the top and sides; seams will brown during finishing.
- 8
Final Smoke/Finish
Return the bacon-wrapped pork to the smoker at 275°F (135°C) to crisp the bacon and marry flavors. Smoke until the bacon is deep mahogany and an internal temperature of the pork near where you prefer (if fully cooked earlier, you are just finishing — target ~200°F for maximum tenderness). This will take about 45–90 minutes depending on bacon thickness. In the last 10–15 minutes brush bacon with remaining hot honey/maple syrup mixed with remaining brown sugar, then glaze with barbecue sauce and let set for 5–10 minutes to tack.
- 9
Bacon Jam (optional)
- 10
- 11
Sweat Onions and Combine
Add the finely diced onion to the bacon fat and sweat over medium-low heat until translucent and beginning to brown, about 8–10 minutes. Add brown sugar, apple cider vinegar and coffee (if using). Stir and simmer gently until mixture is jammy, about 8–12 minutes. Return bacon to the pan, season with black pepper, and adjust sweetness or acidity to taste. Remove from heat and cool slightly before serving.
To Serve
- 12
Shred or Slice
For sandwiches: remove butcher's twine and slice or shred the pork. If you kept the butt intact and wrapped, you can slice into thick rounds or pull with forks into large chunks. Toss pulled meat with reserved juices and a few tablespoons of barbecue sauce to moisten and season.
- 13
Assemble Sandwiches
Toast buns lightly. Spread a little barbecue sauce on the bottom bun, add a generous portion of pulled/sliced pork, top with a strip of crisp bacon if desired (from the exterior), a spoonful of bacon jam (optional), pickles and coleslaw, then the top bun. Serve extra sauce on the side.
- 14
Leftovers and Storage
Cool leftover pork to room temperature within two hours, store in an airtight container with a little of the reserved juices for up to 4 days in the refrigerator or freeze up to 3 months. Reheat gently in a covered pan with a splash of water or apple juice to restore moisture.