My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
Sorghum syrup
Ronni Lundy’s Slow Cooker–Roasted Pork Shoulder
The pork shoulder, slow-roasted with fat and bone, produces a richly textured, deeply flavored meat worth smacking your lips for.
