Cooper's Hawk Winery & Restaurants's video: Bourbon BBQ Braised Pork Shoulder

Zac Brown has always been proud of the products he creates, from his music to his wine, which makes this collaboration extra special. Sharing the passion for creating great things, we are proud to introduce Uncaged Spirit, a blend that showcases everything you love in a red wine. Keeping the food in the spirit of Zac Brown and seeking the ideal pairing with this well-balanced blend, I decided to pair it with this ever-so-simple Bourbon BBQ Braised Pork Shoulder. This can be enjoyed in between two pieces of bread or just as is. As long as it’s enjoyed with a glass of Uncaged Spirit, it is a surefire home run of a meal!! -Chef Matt McMillin INGREDIENTS: 5 lb boneless pork shoulder 2 tsp garlic powder 2 tsp onion powder 1 Tbsp kosher or sea salt 2 tsp smoked paprika 2 tsp black pepper 2 tsp ground cumin ¼ tsp cayenne pepper ½ cup brown sugar 2 cups BBQ sauce, your favorite! ½ cup apple cider vinegar ¾ cup bourbon DIRECTIONS: The beauty of this recipe is that it can be done either in a large Dutch oven or even in your slow cooker. Both ways the process is almost the same!! Start by taking the garlic powder, onion powder, kosher salt, smoked paprika, black pepper, ground cumin and cayenne pepper and mixing it evenly in a small bowl. Take this spice mix and sprinkle it evenly all over the pork shoulder and place it in your slow cooker or Dutch oven. Any spice mixture that doesn’t stick to the pork just add into your cooking vessel around the meat, you don’t want to let any of these spices go to waste. Next whisk together the remaining ingredients until evenly combined and pour over and around the pork. Place the lid on top and cook for 7-8 hours at 275 degrees if you are doing it the oven or on low for 10-12 hours in your slow cooker. Once the time has elapsed, check for doneness with a fork that you can easily pull away the meat. If isn’t done give it another hour and check again. Once ready remove the Dutch oven or turn off your slow cooker and let rest for about a half an hour. Once rested using two forks gently shred the meat, while incorporating all the liquid and sauce that has formed during the cooking process. Keep warm or eat immediately with a tall glass of Uncaged Spirit. And don’t forget to turn on some Zac Brown Band in the background!!