16 years after that inaugural dinner and bourbon tasting, I found myself teaching, cooking, and demonstrating a 5 course bourbon inspired meal for 250 bourbonites at The Culinary Arts; Bourbon Style Cooking School at the Kentucky Bourbon Festival. Full circle.
I have a tender spot for my two year stint teaching the bourbon cooking school. Oh sure, planning, prepping, traveling, and cooking in an archaic portable makeshift kitchen had its challenges, but it was always great fun. With the festival just around the corner, I can still feel how my nervous excitement swelled and calmed moments before service when the bell tower chimed My Old Kentucky Home through the serene shaded grounds of My Old Kentucky Home State Park. Cue the music and light the burners. Lucky Kentucky boy.
With smoky undertones from the charred barrels blending with subtle notes of vanilla, spice, caramel, honey, and oak, the inherent qualities of bourbon lend themselves readily to both sweet and savory preparations. While I've applied it to just about everything, bourbon's natural affinity with pork gets me every time.
Slow Roasted Bourbon Lacquered Pork.
With a few tweaks, I ventured back to the simplicity of my first bourbon dinner with an easy going preparation. Time. Little effort. Big payoff.
To jump start the bourbon factor, I made a quick brine with 1 cup hot water, 2 cups cold water 4 tablespoons Maker's Mark bourbon, 1 tablespoon olive oil, 3 tablespoons salt, and 3 tablespoons brown sugar. After chilling it down with 1 cup crushed ice, I poured it over a 4 1/2 pound Rolling Rock Farm Boston Butt pork roast, massaged it into the meat, and slid it into the refrigerator to marinate/brine overnight.
Slather and rub.
The next day, I pulled the pork from the refrigerator, drained the brine, patted the pork dry, and slathered it 1 cup bitingly sharp Maille dijon mustard. While the pork roast came to room temperature, I mixed 1 1/2 cups dark brown sugar with 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, 1/2 tablespoon ground cumin, 1/2 tablespoon dried thyme, 3 tablespoons Bourbon Barrel Smoked Bourbon Sea Salt, 1 tablespoon kosher salt, and 2 tablespoons freshly cracked black pepper.
sliced Casey County candy onions into a large roasting pan, nestled the pork roast over the onions, added 1 1/2 cups chicken stock, and 1/2 cup bourbon before sliding the roast (uncovered) into a preheated low 325 degree oven for 4 1/2 - 5 hours, basting the meat with the pan juices every 45 minutes and adding stock when needed.
As the fat melted into the meat, it swirled through pan juices, sticky candied spice rub, and bourbon
spiked stock. Think about it. It was a basting dream. Even at a low oven temp (with that much sugar action) I kept a close eye on the pan drippings, adding more liquid/bourbon when needed. Baste. Wait. Baste. Repeat.
After 5 hours, the pan juices were highly concentrated. To loosen them up a bit, I slid the roasting pan over 2 stove top burners, turned the heat to medium, and added a scant 1 tablespoon flour. When the flour bubbled up, I soften the sauce with 1 cup chicken stock, 1/2 cup water, 1 tablespoon dijon mustard, and an extra splash of bourbon to perk it up.
I ripped thick shards of pork from the sticky burnished roast, nestled them into puddles of smoky sweet bourbon pan sauce, and tucked buttered Wiesenberger Mills cornbread waffles to the side before finishing with fresh grassy parsley, slivered Casey County sweet red banana peppers, bright quick-pickled shallots, and pickled garlic cloves.