1 pork butt (about 7 pounds)
2 onions, chopped
2 carrots, chopped
3 stalks celery, chopped
2 fresh tomatoes, chopped
1 tablespoon  peppercorn
1 bay leaf
1 tablespoon dry thyme
2 teaspoons whole coriander
2 teaspoons ground cumin
⅛ teaspoon crushed red pepper
1 juniper berry
1 cup bourbon
¼ cup cider vinegar
¼ cup molasses
¼ cup Pure New York State Maple Syrup
¼ cup Glenora Cabernet Sauvignon
1 chipotle pepper
2 cups chicken stock
2 cups New York Maple barbeque sauce

Grill cleaned pork butt till browned. In roasting pan, caramelize onions, add carrots, and celery. Add seasoning, sweat for 2 minutes. Add fresh tomatoes, bourbon and Glenora Cabernet Sauvignon and simmer for 5-10 minutes. Add vinegar, molasses and New York Maple Syrup. Place pork on top of vegetables. Cover and braise in oven at 325° until fork tender. Once braised, remove pork, shred using 2 forks; strain liquid. To the strained liquid add 2 cups of chicken stock and 2 cups of New York Maple barbeque sauce. Add shredded pork back into the liquid and cook for about half and hour. Season with salt and pepper and serve with crusty rolls.

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Last updated August 20, 2008