12 sesame seed-topped sandwich buns, split and warmed
12 dill pickle spears
Mint Julep Barbecue Sauce
1/4 cup unsalted butter
3 yellow onions, thinly sliced
2 tablespoons peeled and chopped fresh ginger
2 cups tomato puree
3/4 cup dark molasses
1/3 cup coarse-grain Dijon mustard
1/2 cup bourbon
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 lemon, sliced
Salt and freshly ground pepper to taste
1/3 cup chopped fresh mint
1 teaspoon Tabasco or other hot-pepper sauce
Heat oven to 300 degrees F. Lightly coat a large baking pan with
Pork: Rub the pork shoulder with the pepper flakes, salt, pepper and mustard
seeds, and place in the baking pan. Pour the cider and vinegar over
and around the pork. Scatter the onions, garlic and bell pepper
over and around the pork. Cover with aluminum foil.
Roast for 3 hours.
Uncover and continue to roast until an instant-read
thermometer inserted into the thickest part of the pork registers
180 degrees F, about 1 hour.
While the pork is roasting, make the sauce.
Mint Julep Barbecue Sauce: In a saucepan over medium
heat, melt the butter. Add the onions and ginger and sauté until
soft, about 5 minutes.
Stir in the tomato puree, molasses, mustard, bourbon, vinegar, Worcestershire
sauce, lemon, salt and pepper.
Reduce the heat to very low and simmer uncovered, stirring occasionally,
until very thick, about 2 hours. Discard the lemon slices. Stir
in the mint and Tabasco sauce.
Remove the pork from the oven, and transfer to a plate. Let stand
for 1 hour.
Reserve the roasted vegetables.
Using two forks, shred the pork by steadying the meat with one fork and pulling it away
with the other, discarding any fat. Place the shredded pork in a
With a slotted spoon, transfer the roasted vegetables to the
bowl with the pork.
Mix the sauce with the shredded pork. Stuff each bun with some of
the pork and serve immediately, with the pickle spears on the side.
Cook's note: You may need to add Wild Turkey or Jim Beam bottled
barbecue sauce to moisten and spice up the meat a bit.