Prepared by Bill Schildpatt, Executive Chef, Best Western Conference Centre Chilliwack & Sharon Touchet, Culinary Arts Instructor, Chilliwack Senior Secondary School

Yield: 4 pounds

Ingredients

• 2 Tbsp Vegetable Oil
• 1 Large Yellow Onion, Minced
• 4 Large Garlic Cloves, Minced
• 1 Cup Apple Cider Vinegar, Good Quality
• ¾ Cup Worcestershire Sauce
• 2 Tbsp Prepared Mustard
• 2 Tbsp Brown Sugar
• 2 Tbsp Paprika
• 2 tsp Kosher Salt
• 2 tsp Cayenne Pepper
• 1 ¾ Cup Ketchup
• ½ Cup 40 Creek Whiskey
• Fresh Ground Pepper to taste
• 5 lbs Johnston’s Pork Shoulder Roast, all visible fat removed
• 2 Tbsp Salt
• 1 tsp White Pepper
• ½ Tbsp Celery Salt
• 1 ½ Tbsp Ground Cumin Seed
• 1 ½ Tbsp Paprika
• 1 Tbsp Black Pepper
• ½ tsp Garlic Powder
• 1 ½ tsp Chili Powder
• 1 tsp Lemon Zest
• 1 tsp Cayenne Pepper
• 1 tsp Dry Mustard Powder

Cooking Directions

1. 40 Creek Whiskey BBQ Sauce: Heat heavy saucepan to medium and sauté onion and garlic in oil until soft and browning. Carefully add 40 Creek Whiskey and flambé off alcohol. Add remaining ingredients (except ketchup) and bring to boil. Add ketchup and simmer on low heat, stirring often until thick and caramelized (45 - 60 minutes).
2. Dry rub of: 2 Tbsp salt, 1 tsp white pepper, ½ Tbsp celery salt, 1 ½ Tbsp ground cumin seed, 1 ½ Tbsp paprika, 1 Tbsp black pepper, ½ tsp garlic powder, 1 ½ tsp chili powder, 1 tsp lemon zest, 1 tsp cayenne pepper, 1 tsp dry mustard powder. Rub seasonings all over Johnston’s Pork Shoulder Roast, wrap well in saran wrap and chill for 24 hours.
3. Uncover and cook for 24 hours. This item is chilled for 24 hours then slow cooked for 24 hours at lowest oven temperature. (minimum 200° F.). Let stand 1 hour after cooking then pull pork apart with fork, removing fat as you go. Add 40 Creek BBQ Sauce and enjoy in sandwiches or as a main course with vegetables and mashed potatoes.