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An evening that calls for both bourbon and pork is sure to be delicious and raucous. This recipe for candied pork, from chef Chris Shepherd's soon-to-open "Underbelly" in Houston, TX, combines the two, creating one falling-apart, over-the-top main course. Pork shoulder is rubbed with spices and slow-roasted for hours before being slathered with a potent mixture of brown sugar and bourbon, capturing the tender meat in a crisp, spicy-sweet crust. - I've included the original cooking instructions and since I doubled mine to a 8lb roast, I coked it a little lower and slower so I could cook it overnight.
Units: US | Metric
Serving Size: 1 (251 g)
Servings Per Recipe: 10