Bourbon & Peach Pulled Pork BBQ

Bourbon & Peach Pulled Pork BBQ

Ingredients:

3 pound Boneless Pork Shoulder or Boston Butt Roast

1/2 whole Large Onion, Diced

1/2 cup Bourbon

4 whole Large Peaches, Seeded and Skin Removed

1 clove Garlic, Minced

1 cup Ketchup

1 tablespoon Apple Cider Vinegar

1/2 teaspoon Sea Salt

1/2 teaspoon Ground Black Pepper

1 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1 whole Chipotle Pepper in Adobo Sauce, Chopped

1 tablespoon Adobo Sauce From Canned Chipotle Peppers

2 tablespoons Brown Sugar

Crusty Hamburger Buns and Tangy Cilantro Jalapeño Lime Coleslaw for serving.


Directions:

In a large Crock Pot add onion and bourbon or water.

Place peaches in blender and blend until smooth. Add peach puree to onions and bourbon.

Add minced garlic, ketchup, apple cider vinegar, sea salt, pepper, smoked paprika, garlic powder, chipotle pepper, adobo sauce, and brown sugar. Mix until throughly combined.

Add pork roast and turn to coat with Peach Bbq Sauce.

Set Crock Pot to high for 6 hours or low heat for 8-10 hours.

Pulled pork is done when easily pulled apart with a fork.

Use 2 forks and pull pork into bite size pieces in crock pot.


Serve over buns and with coleslaw if desired.

Planked Cheese & Prosciutto Asparagus Bundles

Planked Cheese & Prosciutto Asparagus Bundles 

Ingredients:

1 cedar plank, soaked in cool water overnight (or a minimum of 1 hour)

18 spears of asparagus

½ lb. fontina cheese

6 large slices of proscuitto

Balsamic vinegar


Directions:

Trim the asparagus and “blanch” it by dropping it into salted, boiling water for 20 seconds. Remove the asparagus from the water and immediately place it in a bowl of ice water to stop the cooking process.

Spread out a slice of proscuitto and place 3 spears of asparagus on it.

Add cheese to the asparagus (reserving ½ cup of cheese for topping) and wrap the prosciutto around it. Continue process until you have 6 bundles.

Preheat the grill to medium high 375°F/190°C.

Place the plank on the grill, close the lid and heat the plank for 4-5 minutes (or until the plank starts smoking).

Reduce heat to medium low 325°F/160°C.Place the bundles on the plank and top with cheese,
working quickly.

Close the lid and cook until the cheese is melted and the prosciutto is starting to crisp around the edges.
 Remove from grill and drizzle with balsamic vinegar.