PULLED PORK REVISITED

Sometimes ya want bbq, but don't feel like babysitting the smoker. Especially in the winter. This easy recipe will feed about a dozen of your buds.



5 to 6 lb Boston Butt Roast
BBQ Rub (I prefer Paul Prudhomme's)
Liquid Smoke
Spicy Bourbon BBQ Sauce

Thoroughly rub down roast with bbq rub. Cover and refrigerate 24 hrs. Brush roast with liquid smoke. Cook in Crock Pot on low 10 hrs.

Remove roast to platter and cool. Drain liquid into heavy bowl, cover and refrigerate.

When cool, shred pork with fork. Stir in enough SPICY BOURBON BBQ SAUCE coat pork shreds. Refrigerate. About 1 hour before serving, remove reserved liquid from refrigerator. Skim off fat and discard. Place liquid in heavy sauce pan. Add pork. heat, stirring occasionally, until thoroughly heated through. Serve on mini sub buns.

SPICY BOURBON BBQ SAUCE

3T Butter
1 lg Onion, finely chopped
1 lb Brown Sugar (light for chicken and pork, dark for beef)
2 cps Ketchup
1 6oz can Tomato Paste
2 cps Bourbon
1/4 cp + 1T Red Wine Vinegar
1/4 cp Tabasco
2T Liquid Smoke

In a large heavy saucepan or high sided skillet, saute onions in butter over med heat until golden brown. Stir in remaining ingredients. Bring to boil, then simmer on low, stirring regularly, until reduced by half. Makes about a quart.

note: using a cayenne based hot sauce will negatively alter the taste of this sauce. Use only Tabasco.

SPICY BOURBON CHICKEN WINGS

Makes about 30













2 Tbls (1/4 stick) butter
1 cup chopped onion
3 garlic cloves, peeled and thinly sliced
1 cup bourbon, divided
1 cup ketchup
2 Tbls Tabasco
1/3 cup tomato paste
¼ cp (packed) dark brown sugar
3 or 4 lbs Drummies and Flappers (wing pieces)

Melt butter in a heavy, large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes.

Add 3/4 cup bourbon; boil until most of liquid is absorbed, about 6-8 minutes.

Whisk in remaining 1/4 cup bourbon, ketchup, hot sauce, tomato paste and brown sugar. Bring to a boil.

Reduce heat and simmer until the sauce thickens slightly, stirring occasionally, about 10 minutes. [the sauce splatters a bit as it simmers].

Remove marinade from heat; cool to room temperature.

Place wing pieces in a large glass baking dish (15x10x2-inch or whatever fits all of the pieces mostly in a single layer). Pour marinade over and turn pieces to coat. Cover and refrigerate overnight.

Preheat oven to 375 degrees. Line baking sheet with foil or parchment paper [don't skip this unless you love scrubbing]. Place cooling rack atop prepared baking sheet [I use the one that came with my sheet pan set]. Arrange wings on rack, spacing slightly apart. Spread any remaining marinade from dish over chicken. Sprinkle with salt and pepper.

Bake (still on cooling rack) until cooked through and brown in spots, about 45 minutes.

Transfer to serving platter.