For any occasion that calls for a crowd-pleasing centerpiece, a big pot of pulled pork never misses the mark. The good news is that you can easily make it even better with just one extra ingredient: All it takes is a boozy splash of bourbon to add smoky and sweet notes to your next batch of pulled pork. A slow-cooked dish, pulled pork is known for its hearty, savory depth.
So, what can bourbon bring that could possibly improve a dish that's already so good? For starters, cooking with alcohol is generally recognized as a flavor enhancer since it can bond with both fat- and water-soluble molecules. Bourbon, in particular, also brings a sweetness laced with smoky hints that seamlessly thread through the meat. Depending on the variety you choose, it could adorn vanilla, caramel, oak, or floral notes, or a combination.
It's subtle enough not to overpower the main flavor profile, but it's still present in every tender bite. There are many ways to add bourbon to your pulled pork When choosing bourbon for your pulled pork dish, mid-shelf varieties are preferable. Bottom-shelf picks often lack the depth needed for an outstanding dish, and high-end bottles are better off enjoyed as they are.
As for the amount, it's better to err on the side of caution and start small, perhaps with 1⁄2 cup, and adjust according to your taste. On the stovetop, many use the flambé technique when adding bourbon, which can be accomplished in the Dutch oven after the meat is decently browned. Once the fl.
