Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce | Schnucks
Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce

Get grilling with this tasty summer favorite!

5H 5H 10
Nutrition facts: 770 38G 166MG 945MG 24G 1G 27G
Ingredients: 1 whole (unsliced) Pride of the Farm pork butt, trimmed is desired 1/2 cup A.1.® cracked peppercorn or bold original dry rub 1 tbsp. Schnucks olive oil 1 medium onion, finely chopped 2 tbsp. fresh thyme leaves 2 tbsp. refrigerated Gourmet Garden™ chunky garlic blend or minced fresh garlic 2 cup bourbon whiskey 2 and 1/4 cups barbecue sauce Instructions: Place pork in 13 x 9" glass or metal baking dish. Rub pork all over with dry rub. Cover and refrigerate at least 2 hours or up to overnight. Prepare outdoor grill for indirect grilling over medium-low to medium heat (grill temperature should be maintained at 325°F). Place pork, fat side up, on unlit part of grill. Cover and cook 4½ to 5 hours or until internal temperature reaches 190°F Meanwhile, in 2-3 quart saucepan, heat oil over medium heat. Add onion, thyme and garlic and cook 2 to 3 minutes or until onion begins to soften, stirring frequently. Add whiskey and heat to boiling over medium-high heat. Boil 8 to 10 minutes or until mixture is reduced to 3/4 cup. Add barbecue sauce and cook over low heat 5 minutes to blend flavors. Transfer pork to large bowl. Trim off and discard desired amount of fat. Remove bone. With 2 forks, shred pork. Stir in sauce. Makes about 12 cups.

Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce

Dinner, Grilling, Pork

Get grilling with this tasty summer favorite!

5H

10

Get grilling with this tasty summer favorite!

Ingredients

  • 1 whole (unsliced) Pride of the Farm pork butt, trimmed is desired
  • 1/2 cup A.1.® cracked peppercorn or bold original dry rub
  • 1 tbsp. Schnucks olive oil
  • 1 medium onion, finely chopped
  • 2 tbsp. fresh thyme leaves
  • 2 tbsp. refrigerated Gourmet Garden™ chunky garlic blend or minced fresh garlic
  • 2 cup bourbon whiskey
  • 2 and 1/4 cups barbecue sauce

Instructions

  1. Place pork in 13 x 9" glass or metal baking dish. Rub pork all over with dry rub. Cover and refrigerate at least 2 hours or up to overnight.
  2. Prepare outdoor grill for indirect grilling over medium-low to medium heat (grill temperature should be maintained at 325°F). Place pork, fat side up, on unlit part of grill. Cover and cook 4½ to 5 hours or until internal temperature reaches 190°F
  3. Meanwhile, in 2-3 quart saucepan, heat oil over medium heat. Add onion, thyme and garlic and cook 2 to 3 minutes or until onion begins to soften, stirring frequently. Add whiskey and heat to boiling over medium-high heat. Boil 8 to 10 minutes or until mixture is reduced to 3/4 cup. Add barbecue sauce and cook over low heat 5 minutes to blend flavors.
  4. Transfer pork to large bowl. Trim off and discard desired amount of fat. Remove bone. With 2 forks, shred pork. Stir in sauce. Makes about 12 cups.

COOK'S WISDOM

Pork can be prepared in a 325°F oven. Prepare pork through step 1 with fat side up in Dutch oven. Add 1/4 cup water. Cover tightly with aluminum foil. Bake 4-1/2 to 5 hours or until internal temperature reaches 190°F. Transfer pork to large bowl. Pour liquid from Dutch oven into large bowl. Let stand 1 minute to allow fat to rise to top. Skim off 1 tablespoon fat to use instead of oil in step 3. Skim off and discard any remaining fat. Pour remaining liquid into 2- to 3-quart saucepan; heat to boiling over high heat. Boil 8 to 10 minutes or until reduced to about 1 cup. Pour liquid into sauce.

      Nutrition Facts

      770 CALORIES Per Serving

      FAT: 38G

      SATURATED FAT: 15G

      CHOLESTEROL: 166MG

      SODIUM: 945MG

      CARBOHYDRATES: 24G

      FIBER: 1G

      SUGAR: 16G

      PROTEIN: 27G

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