ManRub Cider Braised Pork Shoulder w/ Bourbon BBQ Sauce & Blue Cheese Cole Slaw

Cider Braised Pork Shoulder

1 - 3-4 pound Pork Shoulder

1 container of Man Rub Pork Rib Rub

Braising Liquid

1 cup chicken stock 

1 cup apple cider  

1/4 cup dijon mustard 

1/4 cup maple syrup 

2 sweet onions sliced 

2-3 cloves of garlic smashed 

1 granny smith apple chopped 

Blue Cheese Cole Slaw

2 packages of the "angel hair" sliced cabbage

1/4 cup chopped sweet (Vidalia onion)

1 bunch of green onions chopped white and green parts

1/2 cup apple cider vinegar

3 tablespoons of white sugar

1 teaspoon of salt

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup crumble blue cheese

pepper

Bourbon BBQ Sauce (Sweet Heat)

2 cups brown sugar (I did 1 cup dark and 1 cup light)

2 teaspoon ginger

1 teaspoon cayenne

1/2 cup white wine vinegar

2/3 cup bourbon (Makers Mark preferred)

1/2 teaspoon salt

8 tablespoons champagne vinegar

2 tablespoon white sugar

2/3 cup maple syrup

1 cup ketchup

1/2 teaspoon vanilla extract

Cider Braised Pork Shoulder

Rub the 3-4 pound pork shoulder with the spice. Can be wrapped and allowed to rest/season in the refrigerator overnight.

Braising Liquid

1 cup chicken stock

1 cup apple cider

1/4 cup dijon mustard

1/4 cup maple syrup

2 sweet onions sliced

2-3 cloves of garlic smashed

1 granny smith apple chopped

Directions

Preheat the oven to 400 degrees F.

Brown your pork shoulder in canola oil on all sides in the pan. Cover with the braising liquid and the onions, garlic and apple.

Lower oven to 325 degrees F, cover pan tightly and continue cooking for 4 hours, or until fork-tender. I like to use a Dutch Oven pot for this.

Shred and serve with Green Apple Coleslaw and Bourbon BBQ Sauce

Bourbon BBQ Sauce (Sweet Heat)

2 cups brown sugar (I did 1 cup dark and 1 cup light)

2 teaspoon ginger

1 teaspoon cayenne

1/2 cup white wine vinegar

2/3 cup bourbon (Makers Mark preferred)

1/2 teaspoon salt

8 tablespoons champagne vinegar

2 tablespoon white sugar

2/3 cup maple syrup

1 cup ketchup

1/2 teaspoon vanilla extract

Add all your dry ingredients into a pot. Whisk in the wet ingredients, simmer for a 1/2 hour. 

Will keep in the fridge for about a week. Use this on your Pork Shoulder Sandwich with Green Apple Coleslaw.

Blue Cheese Cole Slaw

Combine the mayo, sour cream, vinegar, sugar, salt, blue cheese in a bowl.

Add to the cabbage and onions and toss to coat. Refrigerate for a few hours. Serve with brisket or on top of brisket for sandwiches.