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