Whiskey Bbq Recipe

Prep and rub

Pat pork shoulder dry. In a small bowl combine kosher salt, black pepper, paprika, garlic powder and brown sugar. Rub the mixture evenly over the pork, pressing so it adheres.

Preheat smoker (or grill set up for indirect smoking) to 225°F (107°C). Add soaked wood chips to the smoke source. Place pork fat-side up on the grill grate and insert a probe thermometer into the thickest part.

Smoke the pork until internal temperature reaches 195–203°F (90–95°C), about 4–6 hours depending on size. Every hour spritz with apple juice to keep moist. Remove from smoker and let rest in foil for 20–30 minutes, then shred with two forks, discarding excess fat. Reserve 1/2 cup of the pan juices or drippings to mix into the pulled pork for moisture.

In a medium saucepan, melt butter over medium heat. Add minced onion and cook, stirring, until soft and translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.

Carefully add bourbon (stand back as it may flame) and simmer 1 minute to reduce alcohol. Stir in ketchup, apple cider vinegar, brown sugar, sriracha, soy sauce, smoked paprika and salt. Bring to a simmer, then reduce heat and cook gently 8–10 minutes until slightly thickened.

Taste and adjust heat or sweetness: add more sriracha for heat or a teaspoon of brown sugar for sweetness. Remove from heat and let cool slightly.

Toss about 1 cup of the shredded pork with 1/2 to 3/4 cup of the sauce, reserving extra sauce for serving.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). If you don't have a thermometer, test with a small piece of onion; it should sizzle immediately and brown in ~30–45 seconds.

Separate the thinly sliced onion into rings. In a shallow bowl whisk together flour, cornstarch, salt and pepper. Toss onion rings in the dry mixture so each piece is lightly coated; shake off excess.

Fry the coated onion rings in batches (do not overcrowd) until golden brown and crisp, about 45–60 seconds per batch. Remove with a slotted spoon to a paper towel-lined tray and immediately season with a pinch of salt. Keep warm or re-crisp briefly in a 350°F oven if needed.

In a large bowl combine shredded green cabbage, red cabbage and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper. Pour dressing over the cabbage mixture and toss to combine. Taste and adjust seasoning. Refrigerate until ready to assemble; slaw can be made up to 4 hours ahead.

Warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes. Keep warm under a towel.

Fill each tortilla with about 3 ounces (roughly 1/4 cup) of the bourbon-sriracha tossed pulled pork. Top with 2 tablespoons slaw and a small handful of crispy onions (about 1–2 tablespoons).

Drizzle additional bourbon sriracha sauce over the top to taste (about 1 teaspoon per taco). Garnish with fresh cilantro and serve with lime wedges for squeezing.

Serve immediately so crispy onions stay crisp. Leftover pork and sauce keep refrigerated up to 3 days; reheat gently and add fresh crispy onions when serving.