Early in my career, horse racing was a big part of my life. I still love it. And I like to have 
a few things on the menu that remind me of the down-and-dirty excitement and adrenaline 
of the Derby and the other great classic American races around the country. Grilled peaches, 
my special mayo made with bacon fat, and a little whiskey thrown in for good measure — 
that’s a horse of a different (and delicious) color!

Whiskey Braise Pork with Grilled Peaces and Baconnaise
From Come Early, Stay Late
serves 4 friends

Ingredients:

Pork:
2 tablespoons canola oil
2½ pounds pork butt (shoulder), cut into ½-pound pieces
1 carrot, diced large
2 celery stalks, diced large
1 red onion, diced large
1 cup whiskey or bourbon
4 cups chicken stock
¼ cup fresh garlic, chopped large
1 bunch fresh parsley, roughly chopped
1 tablespoon fresh thyme
3 slices bacon, chopped
4 ripe peaches, grilled and quartered
2 tablespoons shallots, minced

Baconnaise:
¼ cup bacon fat, warm
½ cup mayonnaise
Kosher salt and freshly ground black pepper, 
to taste

Garnish:
1 handful fresh parsley, pan fried crispy in canola oil

Directions:

Preheat oven to 250ºF.

Prepare the pork: In a large roasting pan on top of the stove, heat the oil to near smoking and sear the pork on all sides, about 1 to 2 minutes on each side.

Add the carrot, celery, and onion and cook until you get some great caramelization. Deglaze the pan with 
the whiskey or bourbon and add the chicken stock, garlic, herbs, and enough water to just barely cover the 
pork pieces.

Bring to a boil and place in the oven to braise for 2 to 3 hours, or until the pork is SUPER soft, fork tender, and just ready to give it all up.

In a small pan, cook the bacon until crispy, strain from the fat, and toss the warm pieces with the peaches and a little whiskey or bourbon. Set aside. Save the warm bacon fat for the baconnaise.

Remove the pork from the braising liquid and keep warm. Strain the liquid into a medium saucepot, add the shallot, and reduce by half.

Make the baconnaise: Whisk the warm bacon fat, a little at a time, into the mayonnaise. Season with salt and pepper to taste.

To serve: Place a nice dollop of baconnaise on each plate. Warm the meat in the reduced braising liquid and place alongside the baconnaise. Spoon some sauce over each piece of meat, add some grilled peaches, and top with some fried parsley. The FEAST is on! Get dirty with your pork butt!!!