You are the owner of this article.

Bourbon-glazed pork shoulder recipe

Pork Shoulder


Pork shoulder (10-15 pounds)



Pork fat

Sorghum bacon glaze (recipe follows)


Preheat oven to 300 degrees.

Season pork shoulder liberally with salt and pepper. Place in a Dutch oven or other deep pan. Cover with pork fat and cover pan with lid or foil. Cook for 10-12 hours.

Remove from oven and let cool completely. Gently remove any bones from the shoulder and transfer pork shoulder to a different pan. Reserve pork fat. Place another pan on top of the pork shoulder. Top with a few cans or other heavy items to press; refrigerate for 12-24 hours.

Preheat oven to 300 degrees. Slice pork. Reheat slices in a medium-high ovenproof saute pan with a small amount of oil. Sear each slice on one side, and then return pork to pan. Bake for about 8 minutes. Remove and pork from oven and top with sorghum bacon glaze.

Sorghum Bacon Glaze


1 yellow onion, medium dice

1 carrot, medium dice

2 ribs celery, medium dice

1 bay leaf

1 star anise

¼ pound smoked bacon

3 cups port wine

3 cups red wine

1 cup sorghum molasses

1 gallon pork stock or mixture of stock and chicken broth

¼ cup bourbon




Sweat onion, carrot, celery, bay leaf, star anise and bacon until vegetables are lightly caramelized. Add port wine and red wine; cook until nearly all of the liquid is dissolved. Add ½ of the sorghum molasses and cook until slightly thickened. Add pork stock and bourbon. Bring entire mixture to a boil. Once boiling, reduce to a simmer and let entire mixture reduce by one-quarter to one-half. Season with salt, pepper and remaining sorghum. Strain and cool.

Never miss a restaurant opening, closing or all the F&B drama you love: Sign up for our weekly Food & Dining newsletter.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Get up-to-the-minute news sent straight to your device.


Breaking News

Free Times Breaking News