Pulled Pork with Whiskey Laced BBQ Sauce


No matter the time of year I feel the call of good old fashion BBQ. There is something about the complicated simplicity of flavors or perhaps it is the love and care you have to put into it to get the best results. Whatever mysterious combination this recipe is worth every moment of time.

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6-8 hours

The Dry Rub

Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

30 mins

The sauce

Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 30 minutes until the sugar dissolves.

Roasted the Pork

Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
* To serve, spoon the pulled pork mixture onto the bottom 1/2 of the bun

Semone Noel

I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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