Ingredients:
Pulled Pork:
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2 lbs Pork Butt
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¼ cup Yellow Mustard
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2 Tbsp Bourbon
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¾ cup Chicken Stock
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Toasted Hamburger Buns, to serve
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Pickle Slices, to serve
BBQ Sauce:
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½ Yellow Onion, finely minced
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1 cup Ketchup
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½ cup Tomato Paste
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¼ cup Dark Brown Sugar
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3 Tbsp Lemon Juice
Directions:
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Cut pork shoulder into 3-4 inch sections. Rub pork shoulder in mustard, rub, and salt. Let sit for 1 hour up to 24 hours.
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In a large Dutch oven over high heat add oil. Working in batches sear pork.
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Add all the pork back into the pot and add the bourbon and chicken stock.
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Set the oven to 300F and cook until pork shreds easily with a fork, about 3-4 hours.
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To make the BBQ sauce heat a medium saucepan over medium high heat. Add the olive oil and the onion and cook until softened, about 5 minutes. Add the remaining BBQ sauce ingredients and let simmer on medium low for at 20 minutes, stirring occasionally.
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Shred the pork and toss in 1 cup of BBQ sauce. Serve on a toasted bun with pickle slices and extra BBQ sauce. Enjoy!
