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Cody Road Bourbon Peach BBQ Sauce on Pulled Pork

Prep Time30 minsCook Time30 minsCategory
Spirit
 Cody Road Bourbon
Ingredients
 1 tsp Spanish smoked paprika
 1 ¼ tsp kosher salt, divided
 1 tsp freshly ground black pepper
 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
 Cooking spray
 1 cup unsalted chicken stock
  cup balsamic vinegar
  cup molasses
  cup Big Peach Liqueur
 2 tbsp soy sauce
 1 tsp crushed red pepper
 ½ cup peach preserves
 2 cups vertically sliced onion
 68 garlic cloves, thinly sliced
 ½ cup Cody Road Bourbon
 1 tbsp cold water
 4 tsp cornstarch
Directions
1

Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart slow cooker.

2

Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.

3

Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Add the Bourbon. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.

Ingredients

Spirit
 Cody Road Bourbon
Ingredients
 1 tsp Spanish smoked paprika
 1 ¼ tsp kosher salt, divided
 1 tsp freshly ground black pepper
 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
 Cooking spray
 1 cup unsalted chicken stock
  cup balsamic vinegar
  cup molasses
  cup Big Peach Liqueur
 2 tbsp soy sauce
 1 tsp crushed red pepper
 ½ cup peach preserves
 2 cups vertically sliced onion
 68 garlic cloves, thinly sliced
 ½ cup Cody Road Bourbon
 1 tbsp cold water
 4 tsp cornstarch

Directions

Directions
1

Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart slow cooker.

2

Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.

3

Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Add the Bourbon. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.

Cody Road Bourbon Peach BBQ Sauce on Pulled Pork
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Mississippi River Distilling Company

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