Bourbon BBQ Pork Sandwich


Cole Slaw:
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons hot sauce
Salt and freshly ground black pepper
1 cup shredded green cabbage
1 cup shredded red cabbage
3 scallions, white and green parts, chopped

Bourbon BBQ Pork:
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups good quality barbecue sauce
1/2 cup bourbon
2 cups pulled Simple Roasted Pork Shoulder, recipe follows
Favorite sandwich bread or rolls


For the cole slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar and hot sauce. Season with salt and pepper and add the cabbages and scallions. Toss well to distribute themayonnaise thoroughly.

For the pork: In a medium saucepan over medium heat, add the olive oil and garlic. When the garlic becomes fragrant, add the barbecue sauce and bourbon. Add the pork to the barbecue sauce and stir well to combine. Simmer about 10 minutes.

To serve: Place the pork on the bread and top with the coleslaw. Drizzle with some extra sauce and serve immediately.

Simple Roasted Pork Shoulder:
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Preheat the oven to 425 degrees F.

In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.

Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

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