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Grilled Pulled Pork with Bourbon Whiskey Barbecue Sauce

Active Time: 30 minutes
Total Time: 4 hours 45 minutes plus chilling • Serves: 10


1 whole (unsliced) Pride of the Farm pork butt (about 8 pounds), trimmed if desired
1/4 cup A.1.® cracked peppercorn or bold original dry rub
1 tablespoon Schnucks olive oil
1 medium onion, finely chopped (1 cup)
2 tablespoons fresh thyme leaves
2 tablespoons refrigerated Gourmet Garden™ chunky garlic blend or minced fresh garlic
2 cups bourbon whiskey
2-1/4 cups barbecue sauce

1. Place pork in 13 x 9-inch 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 4-1/2 to 5 hours or until internal temperature reaches 190°F.

3. Meanwhile, in 2- to 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 ¾ 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 pork.


Each serving: about 770 calories, 38 g total fat
(15 g saturated), 166 mg cholesterol, 945 mg sodium,
24 g carbohydrate, 1 g fiber, 16 g sugars, 27 g protein

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.