American·non-vegetarian·medium

Smoky Maple-Bourbon Pulled Pork with Cheddar Grits

Name: Smoky Maple-Bourbon Pulled Pork with Cheddar Grits
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Cuisine: American
Ingredients: 2kg bone-in pork shoulder; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 2 tbsp brown sugar; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 60 ml apple cider vinegar; 80 ml maple syrup; 60 ml bourbon whiskey; 120 ml ketchup; 1 tbsp Worcestershire sauce; 1 tbsp chipotle pepper in adobo, minced; 300 g stone-ground grits; 500 ml whole milk; 500 ml chicken broth; 200 g sharp cheddar, grated; 60 g unsalted butter; 1/4 tsp cayenne pepper; 2 tbsp fresh chives, chopped

Imagine sinking your teeth into tender, smoky pulled pork that's been slow-cooked until it falls apart at the slightest touch—each strand glistening with a sweet-and-spicy maple-bourbon glaze. You'll love how the deep, caramelized flavors meld with a whisper of hickory smoke, creating a symphony that's both bold and comforting. Pair this Southern masterpiece with creamy, stone-ground cheddar grits, rich and buttery, with just a hint of heat from a pinch of cayenne. Originating from backyard barbecues and family gatherings, this dish brings the soul of a Southern smokehouse right into your kitchen. Whether it's a lazy Sunday or a celebration with friends, this meal invites you to slow down, savor, and share something truly unforgettable. Every bite is a hug—warm, satisfying, and deeply American.

270 min(prep 30 + cook 240)

8 servings

680 kcal

Ingredients

bone-in pork shoulder2kg
smoked paprika2 tbsp
garlic powder1 tbsp
onion powder1 tbsp
brown sugar2 tbsp
kosher salt2 tsp
black pepper1 tsp
olive oil2 tbsp
apple cider vinegar60 ml
maple syrup80 ml
bourbon whiskey60 ml
ketchup120 ml
Worcestershire sauce1 tbsp
chipotle pepper in adobo, minced1 tbsp
stone-ground grits300 g
whole milk500 ml
chicken broth500 ml
sharp cheddar, grated200 g
unsalted butter60 g
cayenne pepper1/4 tsp
fresh chives, chopped2 tbsp

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Mix smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper. Pat the pork shoulder dry and rub the spice mixture all over. Let it rest at room temperature for 30 minutes.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork shoulder on all sides until deeply browned, about 4 minutes per side. Pour in the apple cider vinegar and scrape up any browned bits.
3
In a bowl, whisk together maple syrup, bourbon, ketchup, Worcestershire sauce, and chipotle. Pour over the pork, add enough water to come 1/3 of the way up the meat, and bring to a gentle simmer. Cover and transfer to a preheated 150°C (300°F) oven. Cook for 3.5–4 hours, turning once, until the pork pulls apart easily with a fork.
4
Remove the pork from the liquid and let it cool slightly. Shred the meat with two forks, discarding the bone and any large fat pieces. Skim excess fat from the cooking liquid, then stir in the shredded pork to coat well. Keep warm.
5
While the pork cooks, prepare the grits. In a large saucepan, combine milk, broth, and 500 ml of water. Bring to a boil, then gradually whisk in the grits. Reduce heat to low and cook, stirring often, for 20–25 minutes until thick and creamy. Stir in butter, cheddar, and cayenne until melted. Season with salt to taste.
6
To serve, spoon a generous portion of cheddar grits onto each plate, top with a heap of pulled pork, and garnish with fresh chives. Serve immediately, with extra hot sauce if you like.
7
For an even smokier flavor, you can add a teaspoon of liquid smoke to the braising liquid before cooking.

#pulled-pork #southern #comfort-food #bbq

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