Jack Daniels Pulled Pork Recipes

CLAUDIA LAMASCOLO

Steps:

• Place the meat in an instant pot and sear the pork or beef on both sides for 3 minutes in 3 tablespoons of butter or oil. Drain.
• Note: if using just a regular slow cooker, sear the meat on top of the stove first then proceed the same in the slow cooker your using.
• Add 1/4 cup of Jack Daniels and 1 can of cocoa cola, black pepper, salt, granulated garlic, ( liquid smoke if using) and cayenne pepper and place on the slow cooker on low 6 to 8 hours or on high 4 to 6 hours.
• Drain off most of the juice.
• Shred the meat with two forks or use a meat claw shredder.
• Add the homemade sauce recipe for Jack Daniels or barbecue sauce your favorite store-bought barbecue sauce.
• Toasting the buns: I use a cast-iron skillet with groves or griddle pan to grill the buns.
• Sliced the buns open, brush them lightly with olive oil or butter
• Grill until lightly toasted then brush the tops with minced fresh garlic or granulated garlic powder with dried parsley on top.
• Fill the buns with the meat, adding more sauce if needed and top with pickles if using.
• Note for Cooking Methods
• Instant pot: sear the meat first 3 minutes on each side then place the instant pot on slow cooker mode to manual instructions.
• Regular slow cooker/crockpot: sear meat on top of the stove first for 3 minutes on each side then place in the slow cooker for 6 to 8 hours on low or 4 to 6 hours on high.
• Oven-roasted on 250 covered with foil in a roasting pan for around 6 hours.
• Smoker: place in a smoker using apple chips on 225 low heat for 12 hours.

JACK DANIEL'S BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine the Jack Daniel's, chopped onion, and garlic in a 3-quart saucepan. Simmer until the onion is translucent, about 10 minutes.
• Add the ketchup, molasses, brown sugar, vinegar, tomato paste, Worcestershire sauce, salt, pepper, smoke flavoring, and Tabasco sauce.
• Bring to boil. Reduce the heat to low and simmer, uncovered, until reduced and thickened. Stir occasionally, This will take about 15 to 25 minutes, and a spatter screen is recommended.
• Add more Jack Daniel's whiskey if a stronger flavor is desired. Let cool for several minutes, and use immediately or store in an airtight container in the fridge for up to a week.

PULLED PORK WITH JACK DANIEL'S SAUCE

Steps:

• 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.

JACK DANIELS PULLED PORK

Steps:

• Mix the chopped yellow onion, chopped garlic, tomato paste, Dijon mustard, white vinegar, paprika, ketchup, Worcestershire sauce, Jack Daniels, brown sugar, black pepper, and bay leaf together.
• Put the pork shoulder and sauce mixture in a large stock pot and cover with water. Bring to a boil and reduce to a simmer. Let the mixture simmer for two hours. You will know when it is done by the way the pork pulls apart so easily.
• Take the pork out of the sauce a pull it apart. Then take the Jack Daniels sauce in the pan and reduce it to 1/3 of it's original amount. Mix the pork and the sauce together.
• Serve on hamburger buns.

JACK DANIEL'S PORK TENDERLOIN

Steps:

• Place a large Ziploc bag into a large bowl and add to it the whiskey, olive oil, brown sugar, minced garlic,soy sauce, Dijon mustard Worcestershire sauce and ginger. Putting the bag into a bowl allows for the ease of adding the ingredients without the fear of it spilling over.
• Seal the bag and mix well.
• Place the pork loin onto a cutting board and prick all over with a fork.
• Put the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
• When ready to cook, preheat the oven to 350 degrees F.
• Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
• In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
• Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
• Cook for 40 minutes or until a meat thermometer reaches 148 degrees F.
• In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
• Boil for 5 minutes, bringing the temperature to 165 degrees F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
• Remove tenderloin from oven and transfer to a cutting board.
• Cover with tin foil and allow to rest for 10 minutes before cutting to serve. This will also bring them temperature of the meat up to a "doneness" of 170 degrees F.