We may have just discovered a spectacular new New Years Eve tradition, “Bourbon, Bacon Pork Shoulder”! Typically we prepare Corned Beef in the slow cooker but frankly it’s getting a bit boring so we stepped it up a bit. I love Bourbon and who doesn’t love bacon? It was really quite simple. We chose a 7lb cut since we love leftovers. Actually most of them go to our daughters families. Start with a spice rub of garlic powder, smoked paprika, salt , pepper, brown sugar, thyme and a few secret ingredients rubbed into the shoulder the night before and refrigerate. The next morning simply place it in the slow cooker fat side up with about a 1/2 cup of Bourbon (or Rye Whiskey) and set it to low for 8 hours and walk away . Check it around 4pm, chop up a pound of thick cut bacon ( we used a maple cured) and fry to crispy. When the shoulder is falling apart (about another hour or so) lift it out of the cooker, discard the juices then shred the meat. Replace it in the cooker and add a cup of bourbon, the crispy bacon and 20-24 ounces of your favorite sweet BBQ sauce. Set it to warm and prepare your coleslaw and baked beans and get your buns warmed. Now it gets very personal. What to drink with it? We chose a Red Zinfandel on the smoother but heavier side, you need something that can stand up to the intense flavors. . You absolutely could just sip bourbon with this which I plan to do next time, just for fun. Either way, don’t skimp on your choice, this dish deserves a great adult beverage companion. Serve with a bit of BBQ sauce warmed on the side and enjoy the New Years evening! Cheers!!