Ingredients
Salt and pepper
2-3 pounds trimmed boneless Boston pork butt or blade roast
2 Tablespoons vegetable oil
1 bottle Roasted Peach Whiskey Sauce (Pick up at Bonnes Amies kitchen)
6 sandwich buns
Cole slaw, optional
Directions
Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
Shred the pork, removing excess fat, and toss with Roasted Peach Whiskey Sauce.
As fans of thick and flavorful barbecue sauce, we set out to make our our own version, combining smoky peaches with the smoothest whiskey we could find. You will enjoy this luxurious sauce on grilled meats, burgers, wings and more.
Servings 8
Author Lisa Fain
Ingredients
4 cups shredded red cabbage
1/3 cup mayonnaise
4 tablespoons lime juice
1 tablespoon apple cider vinegar
2 tablespoons chopped cilantro
2 jalapeños, seeded and diced
2 cloves garlic, minced
1 large radish, grated
Instructions
Mix all ingredients and chill for a few hours for the flavors to meld. Serve cold.
