Vernor's Spicy Pulled Pork

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As Michigan as Vernor's! This ginger ale infused pulled pork is just the right amount of juicy, sweet and spicy! You've never had BBQ like this!
Dish type
Dinner
Serves
8
Ready in
12 hours 10 mins

Ingredients

  • 4 lbs pork shoulder
  • 3 large onions, 1 thick sliced 2 thin sliced
  • 12 oz. Vernors Ginger Ale
  • 1 orange cut in quarters, lightly squeezed and tossed in!
  • 1 bay leaf
  • 3 whole cloves
  • 1 tsp. salt
  • 1 tsp. pepper
  • Sauce
  • 2 cups barbecue sauce
  • 1/3 cup honey
  • 3 tbsp. chopped chipoltes in adobo seasoning (or less to taste)
  • 1 tsp. minced garlic
  • 3 tbsp. orange juice

Directions

Cook Time
12 hours
Ready in
12 hours 10 mins
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  1. Pork -- Season your pork well with salt and pepper. Add the thick sliced onion on the bottom and then top with the pork. Then top with the thin sliced onions.
  2. Add the Vernors, cloves, bay leaves and squeeze the oranges and then throw in the pieces. Cover and cook on low for 10-12 hours until tender.
  3. Pull -- The pork is done. Remove and let cool slightly. Then pull apart the pork.
  4. Sauce -- A few minutes before I remove my pork, is when I start my BBQ sauce. In a small pot over medium heat add the sauce, honey, garlic, orange juice, chipoltes and about 1 cup of the Vernors broth. Bring to a light boil, reduce to medium and simmer for about 15 minutes. Add a little more Vernors broth, not much and bring to a boil again and reduce until the sauce is rich and thick.
  5. Pork -- As the sauce cooks, pull the pork. Add your sauce to your pork and enjoy. If you don't use all your sauce. Just put in a baggie and freeze. This is great just brushed over pork chops or a tenderloin. Don't throw it out.
  6. Onions -- Don't forget about all those good onions. Scoop them out and serve on the side to serve on the sandwich.
  7. Serve -- Well you know what to do. Your favorite buns, coleslaw and ENJOY!