Honey bourbon glazed pulled-pork

my recipe for Honey bourbon glazed pulled-pork

ingredients needed

4lbs of either pork roast shoulder or butt with minimal to mild fat marbling

instructions

step 1

pre-heat on low a 8 quart crock-pot for 30min then apply 1/4 of extra virgin olive

step 2 place either meat choice in cooker with lid for 3hrs on low , then drain all juice an grease , flip meat over & recover

an cook on low for additional 3hrs then drain juices an grease again then recover an cook on low for another 30mins

step 2

at this point the pork should be starting to tear an or shred with a metal spatula

if so pull an tear as much as you can then recover

fyi i use a egg beater on high to thoroughly tear the pork

step 3

prepare the glaze

take the 2 cups of beef stock , 4 cups of makers mark bourbon whiskey , 1 cup of honey & all listed powders

mix evenly as you can then microwave for 4min then stir again then pour 1-3/4 of the brew over the pork an recover & cook on low for another 2hrs

step 4

repeat step 3 every 2hrs do this three more times till all the glaze brew is used

fyi reheat an stir the glaze brew for 4mins each time to keep the mix from settling

step 5

at this point at the 12hr30min mark the pork should be moist but not dripping - ie not soaked nor brunt dry

turn off the crock an ladle into a strainer to remove excess liquid

this does not hurt to pork it just reduces the pooling an freezing of it when storing leftovers, you can now serve

either with some shredded cheese on a hoagie roll or on some slightly buttered ciabatta bread or just as is if you like

but i prefer on hoagie roll with some aged Gouda & mozzarella served with a cold ale my fav is a redd's apple ale