Name: Apple Jack Pulled Pork Buns
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pork shoulder roast - 2 ½ pounds; Red onion, diced - 1; Garlic, minced - 6 cloves; Kosher salt - 2 ½ teaspoons; Freshly ground black pepper - 1 teaspoon; Smoked paprika - 1 teaspoon; Cayenne pepper - 1 pinch; Bourbon whiskey - ⅓ cup; Apple cider vinegar - ¼ cup; Apple juice - 3 cups; Chopped fresh chives, or to taste - 1 tablespoon; Sesame seed burger buns - 8; Finely shredded Savoy cabbage - 4 cups; Thinly sliced green bell pepper - ⅔ cup; Thinly sliced green onions - 2 tablespoons; Prepared yellow mustard, or to taste - 2 tablespoons; Mayonnaise - 2 tablespoons; Apple cider vinegar - 1 tablespoon; Salt, or to taste - ½ teaspoon; Freshly ground black pepper to taste - ½ teaspoon; Cayenne pepper, or to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Apple Jack Pulled Pork Buns

1. Pork shoulder roast - 2 ½ pounds

2. Red onion, diced - 1

3. Garlic, minced - 6 cloves

4. Kosher salt - 2 ½ teaspoons

5. Freshly ground black pepper - 1 teaspoon

6. Smoked paprika - 1 teaspoon

7. Cayenne pepper - 1 pinch

8. Bourbon whiskey - ⅓ cup

9. Apple cider vinegar - ¼ cup

10. Apple juice - 3 cups

11. Chopped fresh chives, or to taste - 1 tablespoon

12. Sesame seed burger buns - 8

13. Finely shredded Savoy cabbage - 4 cups

14. Thinly sliced green bell pepper - ⅔ cup

15. Thinly sliced green onions - 2 tablespoons

16. Prepared yellow mustard, or to taste - 2 tablespoons

17. Mayonnaise - 2 tablespoons

18. Apple cider vinegar - 1 tablespoon

19. Salt, or to taste - ½ teaspoon

20. Freshly ground black pepper to taste - ½ teaspoon

21. Cayenne pepper, or to taste - 1 pinch

How to cook deliciously - Apple Jack Pulled Pork Buns

1. Stage

Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.

2. Stage

Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.

3. Stage

Use a spider strainer to transfer meat mixture to a bowl and set aside.

4. Stage

Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.

5. Stage

Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.

6. Stage

For best results, refrigerate for 8 hours, or overnight.

7. Stage

Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.

8. Stage

Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.

9. Stage

Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns. Apple Jack Pulled Pork Buns. Chef John