The main dish for our first Ingredient Challenge is this Sunday Bourbon Swine. This recipe was great for our Sunday as it only took a few minutes of prep and, as Vinnie said, set it and forget it, allowing us to spend more time enjoying our company.
This pork packs a punch with flavor. The natural sweetness of the pork and apples is set off by the bite from the ginger beer.
Sunday Bourbon Swine
Print ThisIngredients
4lb Pork Shoulder
1 Pink Lady Apple (cored and sliced)
1/2 Large Yellow Onion
4 Cups Ginger Beer
Olive Oil
Salt
Pepper
Que Sauce
Blue Cheese Asian Slaw
8 Kaiser Rolls
Instructions
- Heat a large pan (cast iron or stainless) to medium high.
- Rub olive oil, salt, and pepper on all sides of the pork shoulder.
- Drizzle olive oil in your warm pan.
- Place pork in oiled pan and sear on all sides.
- Chop onions and slice apples.
- Place onions and apples at the bottom of your crockpot. (We like to line our slow cooker with these bags. Makes clean up a little easier.)
- Once all sides of the pork is seared, remove from pan and place on top of onions and apples in your slow cooker.
- Pour ginger beer into the slow cooker.
- Place lid on slow cooker and leave covered for 6-8 hours.
- While the pork cooks, make the Que Sauce and Blue Cheese Asian Slaw.
- Right before plating, heat your skillet and toast your rolls.
- Remove pork from slow cooker and shred.
- Place desired amount of pork on the toasted rolls.
- Drizzle with Que Sauce.
- Top with Blue Cheese Asian Slaw.
ENJOY!
Notes
If you plan on having leftovers, only remove the desired amount of pork to shred, don't remove and shred the entire pork shoulder. Leave the remaining pork together with all the juices. Refrigerate. When eating leftovers, warm your skillet, remove desired amount of pork, shred and warm up.