Pulled Pork Sandwiches with Bourbon Barbecue Sauce
I was so grateful when I was asked to prepare this recipe for The Boys Club. With the weather being on the chilly side here in Sydney, this brought much needed warmth and happiness. Fire up the barbecue (in my case, I used an oven!), and get your barbecue sauce ready. Today we’re going “low and slow” with some pulled pork sandwiches and a bourbon BBQ sauce.
I’ve been wanting to attempt some sort of pulled pork recipe ever since I can remember. There’s something so uniquely satisfying about indulging in slow-cooked meats. You might have to wait a little longer than normal, but the end results are worth it.
Today’s recipe is in two parts. First, there’s a dry rub for the pork shoulder. And secondly, the barbecue sauce with bourbon, which accompanies it. When these two meet in a sandwich, it’s like scoring the jackpot! Yep. It’s that good.
It was that barbecue sauce that seduced me though. The bourbon was the magic ingredient that brought it all together. It provided a caramel-like sweetness that worked perfectly with the slow-cooked pork. And the reheated leftovers tasted even better the next day. The flavours had developed and become even more pronounced.
So what are you waiting for? Now you have an even better excuse to enjoy summer!
Bourbon Barbecue Sauce
Yield: 3 cups barbecue sauce
Tools: medium-sized pot, balloon whisk
2 cups (480ml) tomato ketchup
3/4 cup (165g) brown sugar
1/3 cup (80ml) Worcestershire sauce
2 tsp. (10g) mustard powder
3/4 cup (180ml) Bourbon
1/4 cup (60ml) pure maple syrup
1/4 cup (60ml) apple cider vinegar
1 tbsp. (15ml) fish sauce
2 tbsp. (30ml) Tabasco or hot sauce
1. Combine all the ingredients in a medium-sized pot and allow the mixture to come to the boil. Turn down and simmer for 30 minutes, or until sauce has thickened.
2. Serve with the pulled pork.
Yield: approximately 2.5 lbs. cooked pork
Tools: ceramic bowl or casserole dish, pan, and baking dish
1 pork shoulder (aka pork “butt”) weighing approximately 2.8 lbs.
1/2 cup (110g) brown sugar
1 tbsp. (15g) salt
1 tbsp. (15g) white pepper
2 tbsp. (30g) smoked Spanish paprika
1 tsp. (5g) cumin
1 tsp. (5g) mustard powder
1 tsp. (5g) garlic powder
1 tsp. (5g) dried oregano
1 tsp. (5g) ground allspice
1. Combine all the dry rub ingredients in a bowl and massage well into the pork shoulder. Cover in plastic wrap and place in the refrigerator overnight.
2. Remove the pork shoulder from the refrigerator 1 hour prior to cooking. Preheat your oven to 250 degrees F (120 degrees C).
3. In a hot pan, sear the pork butt on all sides, ensuring it is nice and brown all over. Place in a baking tray, cover with aluminum foil, and allow it to cook for 4-5 hours until it is falling off the bone. (Check at 4 hours – this one took 5.)
4. Once the pork comes out of the oven, allow it to rest for 10 minutes. Take two forks and proceed to pull or shred the meat into long strands. Place the pulled pork in a bowl and toss with 1 cup of the barbecue sauce, ensuring it is mixed well.
5. Serve with sandwich buns, coleslaw, potato chips, and extra barbecue sauce.