Season 8, Episode 23. 06/19/2021.

Barbecued Pig and a bootlegging story for Daddy

In this episode, we are setting the table with a great Barbecue recipe, and a story on running untaxed liquor, and the blow that prohibition took on Tennessee Agriculture. Farmer, Mother, and a great cook, Aliceson Bales of Bales Farm (Mosheim TN) shares the easiest recipe for barbecue pork shoulder just in time for Father's Day. Aliceson's husband is multi-Grammy award-winning Barry Bales, and he made a theme song just for her that you will hear. We also hear from Rick Riddle of The Winery at Seven Springs Farm (Maynardville, Tennessee) and a story involving prohibition, running whiskey, Junior Johnson, and bringing on the thunder.⁣

The beautiful photo of Aliceson Bales was taken by Tina Wilson.

*Keep scrolling down for Aliceson's recipe.

Bales Farms: https://balesfarmstn.com/

The Winery at Seven Springs Farm: https://www.winerysevenspringsfarm.com/

Tina Wilson Photography: https://reclaimedinspired.com/tina-wilson-photography/

Emi Sunshine: https://theemisunshine.com/

Alison Bales Barbecue Pork Shoulder Recipe

Hands-on time 5-10 minutes Yield: 6-8 servings

You’ll need:

A crockpot 2-2.5 pound pork shoulder 1 cup paprika 1/2 cup white sugar or substitute (I recommend Monk Fruit) 1 tablespoon onion powder

Mix the spices and rub on your pork shoulder. Place pork shoulder in the crockpot and cook on high for 4-5 hours or low for 8 hours. The pork is done when it falls off the bone and you can easily pull it apart.

Shred with forks or chop with a knife and serve on sandwiches, barbecue nachos, pizza, salads or just on a plate.

Enjoy!