Pulled Pork With Mint Julep Barbecue Sauce For 4th Of July Picnic Recipe

How to make it

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• Sauce*
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• 1/4 cup unsalted butter
• 3 yellow onions, thinly sliced
• 2 tablespoons peeled and chopped fresh ginger
• 2 cups tomato purée
• 3/4 cup dark molasses
• 1/3 cup coarse-grain Dijon mustard
• ½ 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
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• Preheat the oven to 300 degrees F (150 degrees C). 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 purée, molasses, mustard, bourbon, vinegar, Worcestershire, 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.
• Remove the pork from the oven and transfer to a plate.
• Let stand for 1 hour
• . Reserve the roasted vegetables.
• Using 2 forks, shred the pork by shred the pork by steadying the meat with 1 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.
• Makes 12 sandwiches