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Apple Jack Pulled Pork Buns
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
645 minutes
Chef John's flavorful whiskey apple pulled pork on sesame buns with tangy homemade mustard slaw is a winning combo.
Ingredients:
  • 2.5 pounds pork shoulder roast
  • 1 red onion, diced
  • 6 cloves garlic, minced
  • 2.5 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 0.333 cup bourbon whiskey
  • 0.25 cup apple cider vinegar
  • 3 cups apple juice
  • 1 tablespoon chopped fresh chives, or to taste
  • 8 sesame seed burger buns
  • 4 cups finely shredded Savoy cabbage
  • 0.667 cup thinly sliced green bell pepper
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons prepared yellow mustard, or to taste
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 0.5 teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • Dice the pork shoulder into 2-inch chunks and place them in a stew pot. Add in the onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in the bourbon whiskey, apple cider vinegar, and apple juice. Stir everything together to combine well.
  • Bring mixture to a gentle simmer over high heat, then reduce heat to low. Cover and simmer until the meat is tender when pierced with a fork, about 2 hours.
  • Transfer the meat mixture to a bowl using a spider strainer, then set aside.
  • Return heat to medium-high and simmer until cooking liquid has reduced by about 75%, optionally skimming off any fat from the top.
  • Lower the heat and mix in the reserved pork, then break it into smaller pieces using a potato masher. Cook on low, stirring occasionally, for 2 to 4 minutes to ensure the pork heats through and absorbs the sauce. Taste and adjust seasoning, if necessary.
  • Chill in the fridge for a minimum of 8 hours, or ideally overnight for optimal flavor development.
  • In a large bowl, toss cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw until fully combined. Chill in the refrigerator for at least 1 hour, or up to 12 hours before serving.
  • The next day, warm up pork over medium heat, stirring frequently. Mix in chopped chives.
  • Thoroughly combine the mustard slaw and remove any extra liquid. Assemble the pork on sesame seed buns with the mustard slaw.

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