Slow Roasted Pork with Bourbon Maple & Apple Cider

Slow Roasted Pork with Bourbon Maple & Apple Cider
Entrées & Sides
Featuring BLiS Bourbon Barrel Maple Syrup

Slow Roasted Pork

How To Make Bourbon Maple & Apple Cider Slow Roasted Pork 

Slow Roasted Pork Ingredients

  • 5.5 lbs. Boston Butt (Pork Shoulder) Bone-In
  • 1 Bottle BLiS Bourbon Barrel Maple Syrup
  • 1 Cup Bourbon
  • 2 Tbsp. fennel seed
  • 2 Tbsp. peppercorns
  • 2 Tbsp. Caraway Seed
  • 1 Tbsp. Cinnamon
  • 3 White Onions
  • 4 Carrots
  • 4 Celery Stalks
  • 4 Gala Apples
  • 3 oz. Thyme
  • .5 gallon Michigan Apple Cider
  • 4 oz. Stone Ground Dijon Mustard
  • Kosher Salt

 Slow Roasted Pork Process

  • Grind fennel seed, peppercorns, and caraway seed. Rough chop the onions, carrots, celery, and apples. Rub the pork with spices, a half bottle of bourbon syrup, 1 cup of bourbon, and salt. Add pork and vegetables to roasting pan. Cook at 400 degrees for 30-40 minutes or until the pork is seared on top.
  • Mix 4 cups Michigan apple cider, 4 oz. Dijon mustard, and 1 cup BLiS bourbon maple syrup. Add to pan when pork is seared. Reduce heat to 250 degrees and cover the roasting pan. Let the roast cook for about 3.5-4 hours. Remove from oven and add another 4 cups of cider. Return to the oven at 250 degrees until pork is falling off the bone. Remove cover and drizzle pork with remaining bourbon syrup. Cook an additional 20-30 minutes
  • Strain the liquid from roasting pan and refrigerate. Once chilled, remove fat from the top of the liquid. Bring to a boil, slightly reduce the liquid, and mount with one stick of butter. Drizzle liquid over pork, and enjoy!
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