PULLED PORK WITH JACK DANIEL'S SAUCE

Bruce Hoffman

By
@hoffmanbf

Larger roast is good for large parties; a small roast for regular dinners.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

2 - 4 pound roast serves 4 - 8 people

Prep:

40 Min

Cook:

1 Hr 30 Min

Method:

Roast

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pulled pork is sweet, tangy and spicy... all thanks to the great BBQ sauce. The sauce paired well with the juicy pulled pork loin.

Ingredients

2 - 4 lb
pork loin, boneless
2 Tbsp
garlic power
1 c
sugar
1 c
brown sugar
2 Tbsp
Tony Chachere's Creole seasoning
1 Tbsp
paprika
1 Tbsp
olive oil
4 clove
garlic
4 small
beef bouillon
1 tsp
onion power
2 tsp
Louisiana hot sauce
2 Tbsp
red wine vinegar
2 Tbsp
Lea & Perrins Worcestershire sauce
1/4 c
Jack Daniel's whiskey
1/4 c
water

Directions Step-By-Step

1
Rinse pork loin and pat dry. Mix next 5 ingredients in a large bowl for the rub. Mix with hands to get lumps out of brown sugar. Coat pork. Keep leftovers for sauce.
2
In large pan, heat oil and add sliced garlic. Do not brown garlic. Add pork and brown on all sides. After browning, add 1 cup of water and place in heated 400 degree oven. Cook for about 1 hour, but check after 40 minutes.
3
Make sauce with remaining ingredients by putting into a good-sized pan. Heat over low to medium heat. Add leftover rub. Heat until all sugar is melted.
4
Take pork out of oven. It's done when you can pull the pork. When it's done, pull the pork, add the sauce and simmer on stove top until ready to serve.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Collection: The Great Tailgate!