Bourbon BBQ Sandwiches

By Ben · cooked up in Sprig

Tender pulled pork glazed in a sweet bourbon barbecue sauce made with honey and brown sugar, topped with crisp Granny Smith apple slaw and tangy pickles. Served on buttery brioche buns with creamy mayonnaise for the ultimate comfort food experience.

Ingredients

• 4 pounds pork shoulder, trimmed of excess fat
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

• 1 cup ketchup
• 1/2 cup bourbon whiskey
• 1/3 cup honey
• 1/4 cup brown sugar, packed
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper

• 3 large Granny Smith apples, julienned
• 1/2 small red cabbage, thinly sliced
• 1/3 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 10 brioche hamburger buns, split and toasted
• 1/2 cup mayonnaise, for spreading
• 20 dill pickle slices

Instructions

1. Preheat oven to 325°F. Combine brown sugar, smoked paprika, kosher salt, black pepper, and garlic powder in a small bowl to create a dry rub.
2. Pat pork shoulder dry and generously coat with the spice rub, massaging it into the meat. Let rest at room temperature for 30 minutes.
3. Place seasoned pork in a Dutch oven or heavy roasting pan, cover tightly with foil, and cook for 6-7 hours until internal temperature reaches 200°F and meat easily shreds with a fork.
4. Remove from oven and let cool slightly. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat.

1. While pork cooks, make BBQ sauce by combining ketchup, bourbon, honey, packed brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, and cayenne pepper in a medium saucepan.
2. Bring sauce to a simmer over medium heat, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until thickened and glossy. Set aside to cool.
3. For apple slaw, combine julienned Granny Smith apples and thinly sliced red cabbage in a large bowl. In a separate bowl, whisk together 1/3 cup mayonnaise, apple cider vinegar, and honey.
4. Pour dressing over apple and cabbage mixture, toss well to coat, and refrigerate for at least 30 minutes to allow flavors to meld.

1. Toss shredded pork with enough BBQ sauce to coat generously, reserving extra sauce for serving. Warm the sauced pork in a large skillet over medium heat for 3-4 minutes.
2. Toast brioche bun halves until golden brown. Spread mayonnaise on both cut sides of each bun.
3. Place a generous portion of sauced pulled pork on the bottom bun, top with apple slaw and 2 pickle slices per sandwich.
4. Crown with top bun and serve immediately with extra BBQ sauce on the side.

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