Bourbon is synonymous with good times and all things southern. It’s no surprise that I try to find any excuse to incorporate it into a recipe or a stiff drink. With nerves on edge and stakes high while watching the most pivotal 8 seconds of any sport, bourbon is a must have. This year to celebrate the “Run for the Roses” my menu will feature a bourbon pork slider that’s sure to do the trick. Slow cooked pork is saturated with a sweet, brown sugar and bourbon sauce then slapped between a savory rosemary corn muffin. It’s as delicious as it is portable. Making it perfect for munching while pacing the floor!
RECIPE:
3-4 lb pork shoulder
1 1/2 cup ketchup
1/2 cup brown sugar
1/2 cup bourbon
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
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1 onion thinly sliced
Coarse salt and ground black pepper
Rosemary corn muffins for serving
METHOD:
1. Place ingredients in a slow cooker and add the pork shoulder. Turn once to coat each side thoroughly. Cook on high for an hour. Reduce heat to low and and cook an additional 6-7 hours.
2. Remove the pork shoulder from the slow cooker and place on a large platter. Shred with two forks until completely separated. Return the shredded meat into the slow cooker and cook for 45 minutes. Remove from heat and serve in a sliced corn muffin. Find the corn muffin recipe here: Rosemary Corn Muffins