Pulled pork with mint julep barbecue sauce recipe

Recipe for pulled pork with mint julep barbecue sauce in our easy pork recipes collection.

Recipe ingredients

• 1, 5 pounds, bone in pork shoulder
• 2 teaspoons red pepper flakes
• 1 tablespoon salt
• 1 tablespoon freshly ground pepper
• 1 tablespoon yellow mustard seeds
• 1 cup apple cider
• 1 cup cider vinegar
• 4 yellow onions, thinly sliced
• 4 cloves garlic, chopped
• 1 green bell pepper, seeded and finely chopped
• 12 sesame seed topped sandwich buns, split and warmed
• 12 dill pickle spears
• Sauce:
  • 1/4 cup unsalted butter
  • 3 yellow onions, thinly sliced
  • 2 tablespoons peeled and chopped fresh ginger
  • 2 cups tomato puree
  • 3/4 cup dark molasses
  • 1/3 cup coarse grain Dijon mustard
  • 1/2 cup bourbon
  • 1/2 cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 lemon, sliced
  • Salt and freshly ground pepper to taste
  • 1/3 cup chopped fresh mint
  • 1 teaspoon Tabasco or other hot pepper sauce

How to make pulled pork with mint julep barbecue sauce

• Preheat oven to 300 degrees F.
• Lightly coat a large baking pan with vegetable oil.
• Rub the pork shoulder with the pepper flakes, salt, pepper and mustard seeds, and place in the baking pan.
• Pour the cider and vinegar over and around the pork.
• Scatter the onions, garlic and bell pepper over and around the pork.
• Cover with aluminum foil. Roast for 3 hours.
• Uncover and continue to roast until an instant read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 1 hour.
• While the pork is roasting, make the sauce: In a saucepan over medium heat, melt the butter. Add the onions and ginger and sauté until soft, about 5 minutes.
• Stir in the tomato puree, molasses, mustard, bourbon, vinegar, Worcestershire sauce, lemon, salt and pepper.
• Reduce the heat to very low and simmer uncovered, stirring occasionally, until very thick, about 2 hours.
• Discard the lemon slices. Stir in the mint and Tabasco sauce.
• Remove the pork from the oven, and transfer to a plate.
• Let stand for 1 hour. Reserve the roasted vegetables.
• Using two forks, shred the pork by steadying the meat with one fork and pulling it away with the other, discarding any fat.
• Place the shredded pork in a bowl.
• With a slotted spoon, transfer the roasted vegetables to the bowl with the pork.
• Mix the sauce with the shredded pork.
• Stuff each bun with some of the pork and serve immediately, with the pickle spears on the side.

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