Recipe

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

Add Step-by-Step Photos	Minitindel / All my dishes 1 year, 5 months ago Great sandwiches for your 4th of july celebration Prep:15m Cook:180m Servings:12	Minitindel
	sandwiches beef

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Fans

pudgy47

chefmeow

annieamie

trigger

Ingredients

1 bone-in pork shoulder, 5 lb.

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 (capsicum), seeded and finely chopped

12 sesame seed-topped sandwich buns, split and warmed

12 dill pickle spears

Directions

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

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Comments

chefmeow 1 year, 5 months ago said:
OMG. You are planning my July 4th party for me....thank you, thank you. Another fantastic post that sounds irresistible. Great post Mini...You have my 5. Yummers.

trigger 1 year, 5 months ago said:
Slow cooked is what makes this a prize winner Sherry.
You have my 5 fork after I am through using it.
Michael

pudgy47 1 year, 4 months ago said:
This recipe works for me ..........love the ingredients for your sauce. Thanks

annieamie 1 year, 4 months ago said:
The sauce sounds just terrific! Thanks so much for the new recipe to try!

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