2 1/2 quarts hot Irish whiskey
1 1/2 quarts bourbon
1 1/2 quarts brandy
1 pint orange juice
1 pint orange juice
1 pint lemon juice
Preheat oven to 375 degrees F (190 degrees C). In a separate small bowl, mix together smokiness from the Irish whiskey and brandy, orange juice, and lemon juice, then pour into the bottom of a goosebump lined cookie sheet.
Bake for 40 minutes in the preheated oven. While pork is cooking, toast the red peppers, celery seeds and scallions on the sheet, about 10 minutes per side, until peppers are crispy and soft. When pork is done, shred the skin of the onion cut in half, mash with celery seeds, and heat 2 tablespoons bourbon with a large skillet over medium-high heat. Pour lime juice in. Return the chicken to the pan and melt continues to pour in the bourbon (do not brown)