Alice Corkren Photography | The Bitter Socialite
Alice Corkren  | The Bitter Socialite

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

Alice Corkren Photography | The Bitter Socialite
Alice Corkren  | The Bitter Socialite
Alice Corkren Photography | The Bitter Socialite
Alice Corkren  | The Bitter Socialite

Alice Corken Photography| The Bitter Socialite
Alice Corken | The Bitter Socialite

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