Knob Creek Bourbon Pulled Pork Sliders

What I really liked about this recipe is they make great sliders, but if you don’t want to eat them as sliders and you just want to lightly shred the pork so you still have some large chunks of meat. Go right ahead.

The sliders are great if you put a little coleslaw in them, or you can serve the slaw on the side. Be sure to check out this coleslaw recipe which can serve with our sliders.

Ingredients

• 1 tablespoon paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground dried oregano
• 2 teaspoons ground thyme
• 1 teaspoon salt
• 1⁄8 teaspoon pepper
• 3-pound boneless pork shoulder roast 
• 1 onion, diced
• 1 bottle of wheat beer
• 3/4 cup barbecue sauce of your choice
• 1 1/2 teaspoons Worcestershire sauce
• 5 cloves garlic, minced
• 2 jiggers Knob Creek Bourbon Whisky
• 1/2 teaspoon Franks Red Hot Sauce
• 1 pack King Hawaiian rolls

Directions 

1. Move an oven rack towards the top of the oven so that you have enough room to broil the pork roast and not have the meat touching the broiler. Preheat broiler to high.
2. Make a dry rub by combining all of the herbs and spices in a small bowl. Do not add salt and pepper at this point. Generously season pork on all sides with salt and pepper. Cover the entire pork in the dry spice rub.
3. Place pork a foil-lined baking sheet then place into the oven to broil the pork on each side for about 30 seconds to 1 minute. You want the spices to brown but not burn! This will add a natural smokiness to the meat without using liquid smoke. Change setting to bake at 300°F.
4. ** See additional notes** Pour the wheat beer into a large dutch oven or a 13×9 foil baking pan. Add the Frank’s Red Hot, Worcestershire sauce, and Bourbon. Add the onions and garlic, stir the mix to make sure all of the liquids have mixed. Place the pork in the center of the pan. Place lid on dutch oven, or cover foil pan with foil (if using foil pan to cook).
5. Place into a 300°F oven for 3 1⁄2 to 4 hours or until the pork can easily be shredded with a fork. Be sure to reserve the braising liquid this stuff is like liquid gold! Remove the pork and shred
6. Remove the pork but reserve the braising liquid. Shred the pork with two forks then add the barbecue sauce to the pork. Mix the pork making sure the barbecue sauce coats all of the pork. Starting with 1 cup at a time. Pour some of the braising liquid into the barbecue pork until the meat is a bit moist. Continue doing this until you have achieved your desired “juiciness” (roughly 1-2 cups is all it takes).
7. Heat up the Hawaiian buns in the oven just until warm, scoop the desired amount of pork onto one side of the bun. Top with coleslaw, and enjoy.

*** Slow cooker instructions***

If using a slow cooker Repeat all steps except pour the liquids into your slow cooker along with garlic and onions. Set slow cooker to high and braise the roast for 8-9 hours or until pork easily falls apart when touching it with a fork. Repeat remaining steps.

Recipe source: LUSCIOUSLEMONADE via Allrecipes

Photo source: peterofl