Bourbon BBQ Pork Sandwich


Cole Slaw:

·         1 cup mayonnaise

·         2 tablespoons apple cider vinegar

·         2 tablespoons hot sauce

·         Salt and freshly ground black pepper

·         1 cup shredded green cabbage

·         1 cup shredded red cabbage

·          3 scallions, white and green parts, chopped


Bourbon BBQ Pork:

·         2 tablespoons olive oil

·         2 cloves garlic chopped

·         2 cups good quality barbecue sauce

·         1/2 cup bourbon

·         2 cups pulled Simple Roasted Pork Shoulder, recipe follows

·         Favorite sandwich bread or rolls


For the coleslaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar and hot sauce. Season with salt and pepper and add the cabbages and scallions. Toss well to distribute the mayonnaise thoroughly.

For the pork: In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbeque sauce and bourbon.  Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes.

To serve: Place the pork on the bread and top with the coleslaw. Drizzle with some extra sauce and serve immediately.

Simple Roasted Pork Shoulder:

·         3 tablespoons olive oil

·         3 tablespoons chopped garlic

·         Salt and freshly ground black pepper

·         1 (4 pound) pork shoulder

Preheat the oven to 425 degrees F.

In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

2 comments (Add your own)

1. Lina wrote:
Here's my version (from some blog, sohmweere)4# pork butt2 onions1 c ginger ale1 bottle of favorite BBQ sauceSlice up onions and put half in the bottom of the slow cooker. Put the pork on top. Put the rest on the onions on top of that. Pour ginger ale over everything. Cook on low for 8-12 hours. When the meat is tender (and shred-able) remove the pork from the cooker and dump out the onions and liquid. Return the pork to the cooker, add the BBQ sauce and cook to warm, another hour or so.This is so easy and the results are delicious!

Fri, April 27, 2012 @ 10:05 AM

2. bqbigzoeimj wrote:
PBvepy bxjbqclvxnxx

Sat, April 28, 2012 @ 9:41 PM

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