Instructions:

Pulled Pork with Mint Julep Barbecue Sauce

1 (5 pound) bone-in pork shoulder
2 teaspoons red pepper flakes
1 tablespoon salt
1 tablespoon freshly ground pepper
1 tablespoon yellow mustard seeds
1 cup apple cider
1 cup cider vinegar
4 yellow onions, thinly sliced
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
12 sesame seed-topped sandwich buns, split and warmed
12 dill pickle spears

Sauce
1/4 cup unsalted butter
3 yellow onions, thinly sliced
2 tablespoons peeled and chopped fresh ginger
2 cups tomato puree
3/4 cup dark molasses
1/3 cup coarse-grain Dijon mustard
1/2 cup bourbon
1/2 cup cider vinegar
2 tablespoons Worcestershire sauce
1 lemon, sliced
Salt and freshly ground pepper to taste
1/3 cup chopped fresh mint
1 teaspoon Tabasco or other hot-pepper sauce

Preheat oven to 300 degrees F. Lightly coat a large baking pan with vegetable oil.

Rub the pork shoulder with the pepper flakes, salt, pepper and mustard seeds, and place in the baking pan. Pour the cider and vinegar over and around the pork. Scatter the onions, garlic and bell pepper over and around the pork. Cover with aluminum foil.

Roast for 3 hours. Uncover and continue to roast until an instant-read thermometer inserted into the thickest part of the pork registers 180 degrees F, about 1 hour.

While the pork is roasting, make the sauce: In a saucepan over medium heat, melt the butter. Add the onions and ginger and saute.