Would love to share it with you but I cook by taste versus by recipe, so usually just pull what I have from the pantry and go. About the only time I menu plan and have a set recipe is for company or family, like the venison wellington I did for Christmas Eve dinner.
And now that Im remembering it was roasted not braised. Anyway here are the general steps.
Basically brined it over night in salt water with cumin and fennel seed, apple cider vinegar (1 part vinegar to 4 parts water enough to cover boston butt) and bay leaves. Dump the brining fuild and allow the butt to reach room temperature on the counter.
Rubbed it down with a coarse smoked sea salt and garlic. Set the oven to 300 degrees and leave it in there for about 5 hours (if a 6 pound or so butt).
Combine the bourbon (about a cup) and the smoked honey together (couple of tablespoons to taste), and reduce to thicken it on the stove top. You arent looking for caramel here, just a thick liquid.
For the last hour baste the butt about every 15 mins with the bourbon and honey.
You want an internal temp of about 160-170. Pull it out and allow it to rest on the counter while you keep basting with bourbon and honey. A nice crust should have developed.
You can shred or carefully slice for serving.
The people who make the honey also make this extremely spicy mustard. I also did a butt with that as a rub, it came out amazing as well.