Combine dry ingredients in a bowl

Take 1 tsp vanilla and rub into pork. Then generously rub your spice mix onto your pork butt. You should end up with a nice brown crust. Keep the extra rub for later. Refrigerate covered for at least 2 hours or as long as overnight.

Take 8 slices of thick cut bacon and combine in a ziplock bag with a 1/2 tsp of vanilla, a tbsp of bourbon and a dash of hickory liquid smoke.

Heat a tbsp of olive oil in a large saucepan over medium high heat. Cook the 3 cloves mashed garlic and 1/2 a minced onion for 1 minute or until fragrant. Lower the heat to medium-low and add 3/4 cup bourbon. Simmer until onions are translucent, about 10 minutes.

Add ketchup, tomato paste, 1/2 tsp salt, 1/2 tsp pepper, worchestire, apple cider vinegar, 1 tbsp vanilla and a dash of hot sauce. Bring to a boil then lower heat and simmer for 20 minutes.

Preheat oven to 325F. Move pork to a baking dish. Place bacon all over the top half of the pork butt. This was my fix to a skinless pork butt. The bacon feeds a little fat and insulates the pork during the long cook.

Rub the bacon with the reserved spice mix from earlier. Add 2 tbsp liquid smoke and 1 cup bourbon to the pan

Preheat oven to 325F. Cover the pan with aluminum foil and punch a couple dozen holes in the top with a toothpick. Put in the oven for 1 hr.

Remove the foil and return to the oven for about two hours

Take out of the oven and shred the meat to pullled pork constistency. Chop up the bacon and throw it in as well.Then toss with the bbq sauce.

Serve on a bun with your favorite cole slaw