- 1 cup of ketchup
- 1/2 cup of VT maple syrup
- 2 Tbsp of bourbon
- flour to thicken
- salt & pepper to taste
This recipe came out better than I had expected. We paired it with a 2005 Merlot from our Ancient Fire homemade wines, a wine that was purposely left to age this long to see whether it would last. And it did. It was showing some age, but was still very drinkable. The pairing with the sweet & smoky pork was right on. I also tried it with a 2008 Shiraz, also homemade, and although the wine was fruit-forward and spicy I felt it overwhelmed the dish.
As we at the comments about the meal we were flying fast & furious. Here are a couple to give you an idea of the enthusiasm.
Mom - "That dinner would rival any BBQ dinner you would get in the Big Easy!"
Dad - "When you do pulled pork dinner, make sure you aren't a beginner."
Margot - "I love you, I love you. I feel sad for women whose husbands like sports."
I didn't really know what to say other than it was damn good and I would make it again any day.