Pulled pork with mint julep barbecue sauce
Pulled pork with mint julep barbecue sauce recipe in the pork category
Recipe ingredients:
- 1, 5 pound, bone in pork shoulder
- 2 teaspoons red pepper flakes
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 1 tablespoon yellow mustard seeds
- 1 cup apple cider
- 1 cup cider vinegar
- 4 yellow onions, thinly sliced
- 4 cloves garlic, chopped
- 1 green bell pepper, seeded and finely chopped
- 12 sesame seed topped sandwich buns, split and warmed
- 12 dill pickle spears
- Sauce:
- 1/4 cup unsalted butter
- 3 yellow onions, thinly sliced
- 2 tablespoons peeled and chopped fresh ginger
- 2 cups tomato puree
- 3/4 cup dark molasses
- 1/3 cup coarse grain Dijon mustard
- 1/2 cup bourbon
- 1/2 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 lemon, sliced
- Salt and freshly ground pepper to taste
- 1/3 cup chopped fresh mint
- 1 teaspoon Tabasco or other hot pepper sauce
Recipe method:
- Preheat oven to 300 degrees F.
- Lightly coat a large baking pan with vegetable oil.
- Rub the pork shoulder with the pepper flakes, salt, pepper and mustard seeds, and place in the baking pan.
- Pour the cider and vinegar over and around the pork.
- Scatter the onions, garlic and bell pepper over and around the pork.
- Cover with aluminum foil. Roast for 3 hours.
- Uncover and continue to roast until an instant read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 1 hour.
- While the pork is roasting, make the sauce: In a saucepan over medium heat, melt the butter. Add the onions and ginger and sauté until soft, about 5 minutes.
- Stir in the tomato puree, molasses, mustard, bourbon, vinegar, Worcestershire sauce, lemon, salt and pepper.
- Reduce the heat to very low and simmer uncovered, stirring occasionally, until very thick, about 2 hours.
- Discard the lemon slices. Stir in the mint and Tabasco sauce.
- Remove the pork from the oven, and transfer to a plate.
- Let stand for 1 hour. Reserve the roasted vegetables.
- Using two forks, shred the pork by steadying the meat with one fork and pulling it away with the other, discarding any fat.
- Place the shredded pork in a bowl.
- With a slotted spoon, transfer the roasted vegetables to the bowl with the pork.
- Mix the sauce with the shredded pork.
- Stuff each bun with some of the pork and serve immediately, with the pickle spears on the side.
Tags: pulled, pork, mint, julep, barbecue, sauce, recipe, pork, recipes, cooking