Bourbon Roasted Pork Roast

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What a perfect meal for a down home barbeque back yard party!

Set the table up with your favorite theme. Use what you have. You would be surprised how much you can find without going out and buying something new.

Add a few favorite side dishes that you can make the day before.
Mustard Potato Salad

Cole Slaw

Bourbon Baked Beans

See my serving suggestions and enjoy the party.

Serves 6-8 or 16 for sandwiches

Ingredients:

4-5 pound bone-in pork shoulder
2 tablespoons Memphis dry rub
1 cup bourdon, divided into 2 (1/2) cups
1 cup chicken broth
¼ cup mustard
2 tablespoons dark brown sugar
2 teaspoons sriracha
Salt and pepper to taste


Instructions:

Place the pork roast fat side up in a roaster.

Generously rub pork on all sides with the chili rub, salt and pepper.

Combine ½ cup bourbon, chicken broth, mustard, brown sugar and sriracha and mix well.

Pour bourbon mixture over pork.

Baste heavily and often.

After 1 1/4 hours, pour the remaining ½ cup bourbon over the roast, and continue to baste until you are ready to serve roast.

Bake approximately 2 1/2 hours or 45 minutes per pound.

Terri’s Tips and serving ideas

  • Marinate pork 4 hours up to overnight with chili rub. Do not add the salt into the chili rub. Add the salt right before cooking.

  • Pork is done when meat thermometer inserted into center registers 140 degrees F.

    To serve:

  • Shred pork and serve with buns or slider buns and Cole slaw or slice and serve as entrée.

  • Prepare and cook the roast the day before. To serve, slice or shred, cover and reheat at 300 degrees F until hot.

  • Use remaining pan juices as a sauce by removing and pouring through a sieve into a saucepan. Heat on medium until thickened. Can add about ¼ cup ketchup.