Braised Kentucky Bourbon-Glazed Pork Shoulder

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork shoulder slowly braised in a rich bourbon glaze inspired by Kentucky’s signature spirit and traditional southern flavors. This French recipe, ready in about 210 minutes, pairs pork shoulder, bourbon whiskey, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 190 min Serves 6 American Southern cuisine 480 cal/serving

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Ingredients

3 lbs pork shoulder
1/2 cup bourbon whiskey
1/4 cup brown sugar
2 tbsp apple cider vinegar
1 tbsp yellow mustard
4 garlic cloves, minced
1 medium onion, sliced
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
1 cup water
2 tbsp olive oil

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Instructions

Step 1: Preheat oven to 300°F. Pat dry 3 lbs pork shoulder and season evenly with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear pork shoulder on all sides for 3-4 minutes until golden brown, then remove from pot.
Step 3: Add 1 sliced medium onion and 4 minced garlic cloves to the pot and sauté for 3 minutes until softened and fragrant.
Step 4: Stir in 1/2 cup bourbon whiskey, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp yellow mustard. Simmer for 2 minutes until the sauce thickens slightly.
Step 5: Return pork shoulder to the pot and add 1 cup water. Cover tightly and transfer to the oven. Braise for 3 hours, basting occasionally, until pork is fork-tender.
Step 6: Remove pork and let rest 10 minutes before slicing. Reduce braising liquid on stovetop over medium heat for 5 minutes until glaze is syrupy. Serve pork drizzled with bourbon glaze.