Bourbon kissed pulled pork is a busy woman’s way of feeding a group of grown men in style! This is a meat-eaters paradise right here….
There are a couple ways to approach this recipe, the first is my favorite way.. I call it, the busy woman’s way. It’s the lazy way.. the, “I forgot to plan ahead” method. This is the “Thank God I have an Instant pot” method of cooking that I’ve come to greatly appreciate the last several months.
The second method is the one in which you have an entire day to cook, letting the flavors truly marry and slow cook into caramelized deliciousness.
Regardless of which way you choose to prepare this dish, you’ll love the resulting fork tender, melt in your mouth pork.
1 medium Vidalia onion, finely minced
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 teaspoon freshly ground black pepper
1/2 tablespoon salt
2 cups ketchup, any brand
1/4 cup tomato paste
1/3 cup cider vinegar
2 Tbs liquid smoke Hickory flavor
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1 teaspoon Franks Red Hot Pepper sauce
4-5 lb Pork Butt Roast
The Easy Way. (aka the Instant PotMethod)
In a medium sized bowl combine onion, garlic, bourbon whiskey, ketchup, tomato paste, cider vinegar, liquid smoke, Worcestershire sauce, brown sugar, Franks Red Hot Pepper sauce and salt and pepper. Whisk together until fully incorporated.
Cut the Pork butt roast into 2-3 chunks and place them in the instant pot, pour the sauce over the top and set the pot for 55 minutes.
Shred with bear claws or forks prior to serving.
The Slightly More Difficult Way
Heat a large skillet over medium heat, add the garlic, onion and bourbon, reduce heat and simmer 10 minutes until the onions are transparent. Season with salt and pepper, then add tomato paste, cider vinegar, liquid smoke, Worcestershire sauce, ketchup, brown sugar and franks hot sauce.
Allow the mixture to return to a boil, then reduce the heat and simmer about 16-20 minutes, uncovered.
Heat the Grill, be sure it remains at a constant 225F-250F temperature
Season the roast with salt and pepper. Place roast, fat side up on grill for indirect cooking. Apply a coating of sauce. Close or cover grill.
About 30 minutes before the roast is done cooking apply another coating of sauce to allow time for it to caramelize.
Heat the sauce in a pan on the grill or over the stove top. Shred the cooked pork and add the sauce, stirring well to thoroughly coat the meat.
Let the meat set 10 minutes prior to shredding with forks or bear claws to ensure all the juices have settled back into the meat.