Whenever Carolyn makes Seared Garlic Shrimp Tacos, there is always plenty of cabbage and apple slaw leftover, so we needed a dish to use this up. Tareq Taylor’s pulled pork recipe inspired me to take a shot at my own version, which is super easy to make, has a nice smokey taste, with a deep sweet heat background flavor. This is one of Bob Johnson’s signature recipes from his new book, The Left Over Ranch Cookbook: Memories on a Plate. It’s in the chapter titled Pork Butt Bonanza. Another meal we make is the Bourbon Pulled Pork with Street Corn on soft tacos – delicious!
Ingredients
- 1 lb pork shoulder
- 1 can (8 oz) tomato paste
- 1 tsp chili powder
- ½ tsp cayenne
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp brown sugar
- 2 tsp molasses
- 2 tbsp cider vinegar
- 2 oz bourbon
- warm water
- 1 tbsp avocado oil
- 4 Artesian or tailgater rolls
- Leftover Asian Slaw (from “Seared Garlic Shrimp Tacos” in Seafood Section) or similar
- In a 16 ounce measuring cup (2 cups) combine everything except the pork and water and mix well. Then add water up to the 2 cup line. Heat the oven to 320F.
- In a small Dutch oven heat the oil to about 350, then brown the pork on all sides. Next add the 2 cups of spice mixture and turn the pork a few times in it as it comes to a boil, then place in oven for 2-3 hours. Once it can be broken apart remove from the oven and break up to combine with the sauce.
- Brown the rolls on a griddle or on the grill (preferred), place bottom on plates, followed by the pork, then slaw, followed by the top bun.
- The Asian Slaw recipe is part of our “Seared Garlic Shrimp Tacos” recipe in the Seafood Section.
Bourbon Pulled Pork Ingredients
Bourbon Pulled Pork
Find this recipe in the Left Over Ranch Cookbook, available at multiple retailers including Amazon, Barnes & Noble, Walmart, World of Books and direct from the Publisher IngramSpark.
