Iowa Recipe Quest-Cooking With Iowa’s Brews, Wines, & Spirits: BBQ Pulled Pork w/ a Cedar Ridge Rye Whiskey Pineapple Sweet Onion Spread

Rye Whiskey: Cedar Ridge Distillery-Swisher, IA

IMG_3214 (1) — The display of this amazing Rye Whiskey from Cedar Ridge is found at the North Dodge Street Hy-Vee in Iowa City. One of the very few places you can find this small batch Rye. Get there while supplies last!

Let’s make sure we do this one right. This Rye is smooth and has a comfortable slow burn going down. Easily one of the best whiskey’s being produce in the state of Iowa. Now let’s bring ourselves to cook with it. I know you want to secure this libation for your own enjoyment, but you have company coming over and you need to fancy up the atmosphere. Classic pulled pork meets Cedar Ridge…..

Prep time: 10 minutes Cook time: 5 hours 45 minutes Yield: 15-20 Sandwiches

For the pulled pork:

Preheat oven to 400 degrees.

Season 1 large pork butt with salt and black pepper or your favorite rub. Dried onion flakes are also a good option but don’t sweat it if you’re out.
2 cups of your favorite BBQ sauce. Everyone has their preferred sauce so use what you love. We used an Iowa homegrown BBQ sauce from Cookies!

There’s not many ingredients to this recipe and that’s just how we want it. The flavor in pork butt is outstanding and we want to make sure that we’re tasting the Rye Whiskey in every bite. Place the seasoned pork but in the over uncovered. Cook at 400 degrees for 45 minutes. Cover the pork butt and reduce heat to 250 degrees. Roast for 4 more hours. Pull the pork away and fold in the BBQ sauce. Cover and put back in the oven for 1 more hour.

For the Rye Whiskey Sweet Onion Pineapple Spread

2 large sweet onions diced
20 oz can of crushed pineapple
1/4 cup dark brown sugar
1/2 tablespoon tomato paste
2 teaspoons dried mustard
1 cup Cedar Ridge Rye Whiskey
pinch of crushed red pepper
salt and black pepper to taste

Bring a cast iron pan to high heat. Add your favorite cooking oil or fat. But don’t burn it! Saute onions until translucent. Add the pineapple, spices, tomato paste, and brown sugar. Reduce heat to low and incorporate the ingredients. Please tell me you’ve tasted the rye Whiskey. Now would be good time to pour a snifter. You should have done this by now but better late than never. Now add the Rye Whiskey to the pan and watch out! There could still be enough heat to bring up a flame. That’s fine. Make it look like you meant it to happen. Cover the pan to reduce the flame and cook on low for 2-3 hours stirring occasionally. It should resemble a delicious looking onion-pineapple paste.

Your Iowa pulled pork samich the help of Cedar Ridge Distillery!

Slap that pork on a bun and pile it with all your favorites! I used some homemade coleslaw, sliced pickle, and more of that yummy fresh sweet onion. And a big spoonful of that Rye Whiskey Sweet Onion Pineapple Spread. Job well done, Cedar Ridge. The North Dodge Hy-Vee picked out another great selection for The Iowa Gallivant’s kitchen!

Be sure to read about more of kitchen adventures in Iowa Recipe Quest!