Weekend Cooking: Bourbon Lacquered Pork

Bourbon Lacquered Pork w/ Sorghum White Beans and Mirliton Slaw

For the Pork

1 3-4lb Pork Butt, boned out and diced into 3 inch cubes

4 Red  Onions, peeled and chopped

4 stalks Celery

2 Carrots, peeled

5 cloves Garlic

2 Jalapenos, seeded

1 cup Tomato Paste

1 cup Cider Vinegar

2 cups Dark Brown Sugar

3 cups good Bourbon

2 Bay Leaves

3 Tbsp. fresh Thyme, chopped

1 Tbsp. fresh Sage, chopped

Chicken Stock, to cover

Worcestershire and Hot Sauce

Creole Seasoning, Salt and Black Pepper

Season the pork with the creole seasoning, and place it and all the vegetables in a 200' smoker. Smoke the vegetables for one hour and remove, continue smoking the pork for three more hours. Grind the vegetables in a food processor, Then place in a large heavy bottomed pan over medium heat. Add the pork and the tomato paste, and cook until the meat starts to caramelize. Add the brown sugar, the vinegar and the bourbon and the bay leaves, continue cooking for four minutes. Cover the contents of the pot with chicken stock, bring to a simmer and cook slowly fog 2 hours, or until the meat starts to shred. Add a splash of the hot sauce and Worcester sauce, and the soft herbs. Season with the salt and pepper and reserve

For the Beans

2 cups of Navy Beans, soaked over night.

¼ cup Onion, chopped

2 Stalks celery, chopped

1 Green Bell Pepper, seeded and chopped

2 cloves garlic

2 pieces Ham Hock

¼ cup diced tasso (or any ham)

2 Bay Leaves

1 Tbsp Dried Thyme

Chicken Stock to Cover

4 Tbsp. Creole Mustard

6 Tbsp. Sorghum (honey or light molasses can be substituted)

Worcestershire, Hot Sauce

1 Tbsp, Salad Oil or Bacon Fat

Place a heavy bottomed pan over medium high heat. Add the oil, then the garlic, stirring just until it starts to brown. Add the onions, the bell ppper, the celery and the dried herbs, cook until the onions turn translucent, about four minutes, then add the hocks and the tasso. Add the beans, and cover with the chicken stock 1"

above the beans. Bring the pot to a rolling boil, the turn down to simmer. simmer until the beans are tender, approx 2 hours. Finish the beans with the creole mustard, sorghum, hot sauce and Worcestershire. Season with salt and cracked black pepper.

For the Mirliton Slaw

2 Mirlitons (also called Chayotes) shaved

1 Medium Carrot, shaved

1/2 Red onion, julienned

½ tsp. Shallot, minced

1 Tbap. Fresh Cilantro, chopped

½ cup Rice Wine Vinegar

4 Tbsp. Sugar Pinch Red Pepper Flake

½ tsp. Kosher Salt

Combine all ingredients in a stainless steel bowl, let marinate for ½ hour before use.

Featured on FOX6 News Sunday Morning on September 13, 2009 from The Veranda.

Be sure and check out the 2009 Signature Chefs event benefitting the March of Dimes on Thursday, September 17, 2009 at B&A Warehouse in Birmingham.  For more information, visit: http://www.marchofdimes.com/alabama/.