Whiskey and apple juice lend big flavor to Chef John's pulled pork, served on sesame seed buns with an acidic homemade mustard slaw that pairs perfectly.
Preparation Time
20 mins
Cooking Time
2 hr 25 mins
Total Time
2 hr 45 mins
Calories
530 Calories
Recipe Instructions
Step 1
Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
Step 2
Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
Step 3
Use a spider strainer to transfer meat mixture to a bowl and set aside.
Step 4
Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
Step 5
Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
Step 6
For best results, refrigerate for 8 hours, or overnight.
Step 7
Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
Step 8
Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
Step 9
Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Ingredients
1 teaspoon freshly ground black pepper
6 cloves garlic, minced
1 pinch cayenne pepper
1 red onion, diced
2 tablespoons mayonnaise
1 pinch cayenne pepper, or to taste
1 tablespoon apple cider vinegar
3 cups apple juice
freshly ground black pepper to taste
1 teaspoon smoked paprika
1 tablespoon chopped fresh chives, or to taste
2 tablespoons thinly sliced green onions
2 tablespoons prepared yellow mustard, or to taste
