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).
Dry rub: Combine all dry rub ingredients. Rub seasonings all over Johnston’s Pork Shoulder Roast, wrap well in saran wrap and chill for 24 hours.
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.