Pulled pork canapés, whisky flavoured barbecue sauce
- 1 pork shoulder roast, boneless, about 1.5 kg (3 lb)
- 30 ml (2 tbsp) pork seasoning
- 15 ml (1 tbsp) blazin pepper bourbon
- 30 ml (2 tbsp) brown sugar
- 15 ml (1 tbsp) coarse sea salt
- 24 corn scoops
- 125 ml (1/2 cup) coleslaw
- 500 ml (2 cups) ketchup
- 125 ml (1/2 cup) water
- 125 ml (1/2 cup) white vinegar
- 60 ml (1/4 cup) brown sugar
- 60 ml (1/4 cup) maple syrup
- 30 ml (2 tbsp) prepared mustard
- 30 ml (2 tbsp) HP sauce
- 15 ml (1 tbsp) onion powder
- 15 ml (1 tbsp) garlic powder
- 2 ml (1/2 tsp) Cayenne pepper
- 30 ml (2 tbsp) whisky
- Remove the string net from the roast and unroll it.
- In a bowl, mix together all of the spices for the rub.
- Rub the meat well with the spices and place it in a Dutch oven.
- Cover and refrigerate for about 24 hours.
- In a saucepan, mix together all the sauce ingredients but the whisky.
- Simmer slowly, for about 1 hour, stirring occasionally.
- Add the whisky and let cool completely.
- Cover and refrigerate until the next day.
- Preheat the oven to 135°C (275°F).
- Cook the roast in the oven for from 4 to 4 1/2 hours, until the meat pulls apart easily.
- Let cool slightly. Remove the pieces of fat.
- With two forks, pull the meat apart.
- Top with the sauce and stir.
- Garnish the corn shells with hot pulled pork and top with coleslaw.
- Serve immediately.
You may heat up the rest of the pork the next day and make sandwiches, or simply freeze it.