Update: I recently made this recipe, but was out of Jack Daniels. I substituted the JD for some bourbon, and…I will never go back. (Insert angels singing here). Unfortunately I named this recipe “Jack Daniels Pulled Pork”, so it leaves me in a bit of a pickle. I might live on the edge a little bit and rename the recipe…or maybe I should just let you choose your liquid courage addition of choice.
P.S. I also added in some garlic – which is really duh, cause why wouldn’t I do that before?
Update #2: As you can see, I decided that wearing mis-matched socks once in awhile wasn’t adventurous enough for me. I…*deep breath*…renamed the recipe. If you’re a Jack Daniels fan, don’t hate me – the old link is still accessible for your viewing pleasure: https://www.gourmethousewife.com/2012/05/jack-daniels-pulled-pork/
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So. Y’all have heard me talk about my friend Leanne before. She’s been a guest author on the site once (I keep trying to convince her to do more). She was a willing participant in the perogy-making escapade. Most importantly, she’s a fellow foodie who shares recipes with me all day long and always brings delicious homemade treats to work, usually involving baking or bacon. Or both.
When I was searching for a pulled pork recipe, of course I went to her first. And as always, she had a tried and true recipe to share with me.
I made her recipe once before, and of course, it was all kinds of yummy. Then one day I was browsing recipes, and I saw one for pulled pork that called for Jack Daniels barbecue sauce. And it hit me. How amazing would this recipe be with some straight up JD? Like unreal amazing – that’s how much. Of course, the fact that I was planning to incorporate booze into a recipe will come as a shock to no one.
So I decided to test it out. And I threw in some minced onion for good measure, but that’s just an aside.
Let me tell you. I will never go back. You must try this recipe. Now.
I served this with homemade coleslaw. I wanted to make homemade buns too, but alas, I was out of yeast, and it was pouring rain, and I didn’t want to ruin my hair by going outside. So I made hubby stop at the convenience store and get some hamburger buns, which are definitely not as good as homemade. I’m sorry for letting you down. But my hair looked really great that day. You understand, right?
Of course, the star of the show is below. Look at that gorgeous, smoky bottle. I wish I could say I got that look on purpose. But really, it’s just my crappy photography skills using the wrong filter. Oops.
Oh, and on a similar note, a bunch of the pictures are blurry. My camera battery was dying. But I didn’ t know that. But now that I do – I’m going to blame it on that. Because it’s so much easier to blame it on faulty technology than to keep feeling like a failure at photography.
One last thing and then I promise I’m done. This recipe freezes amazingly. And it’s delicious on homemade nachos. And I’m going to try it on pizza this week too – which is sure to be a hit. So don’t worry if you have a lot – the freezer is your friend!
Recipe adapted from the lovely Leanne.
Boozy Pulled Pork
Ingredients
- 2 lb pork loin or butt roast
- 1/4 cup ketchup
- 1/2 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 1/4 cup bourbon or Jack Daniels whiskey
- 1/4 cup brown sugar lightly packed
- 1 tsp dijon mustard
- 1 tbsp worcestershire sauce
- 2 tbsp minced onion
- 1 clove garlic minced
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne or hot sauce
- freshly ground salt and pepper to taste
Instructions
- In a medium-sized bowl, mix together ketchup, barbecue sauce, vinegar, bourbon or whiskey, brown sugar, dijon, worcestershire, onion, garlic, paprika, cayenne and salt and pepper.
- Place roast in your slow cooker. Pour sauce mixture over. Cook on low for 8-10 hours.
- Shred with two forks while still warm.
16 Comments
Courtney
May 28, 2012 at 11:59 amNo lie, I was JUST looking for a pulled pork recipe yesterday. You read my mind.
Oh, and it’s “worse-tche-shire” ;)
The Gourmet Housewife
May 28, 2012 at 12:54 pmIs this what you meant? http://upload.wikimedia.org/wikipedia/commons/b/b9/En-Worcester_sauce.ogg
I’ve never been good at the whole phonetic spelling/reading thing.
Nicolle Johnson
May 31, 2012 at 5:34 pmOh my, oh my. This was fantastic. I’m sure it has to be the Jack Daniels that completes the ingredients.
Thank you
The Gourmet Housewife
May 31, 2012 at 8:10 pmI’m sure it is too. ;)
Gary
June 9, 2012 at 11:23 amI will certainly try this one!
BTW, you should pronounce it “WOOS – ter – sure!” Trust me: my father comes from Kent,England!
Cheers, Y’all!
Lindsey
October 27, 2012 at 3:14 pmDo you think I could make this faster by using a hotte setting on my crock pot?? I think my boyfriend wil purpose to me if I make this for him lol!
The Gourmet Housewife
October 30, 2012 at 10:23 amLOL Lindsey…I don’t know if it would be as tender! It would most likely turn out more like a pork roast.
Caz
January 29, 2013 at 5:52 pmI dont have a slow cooker, can this recipe be adjusted to cook in a casserole dish in the oven? also do you know how long it would take in the oven?
The Gourmet Housewife
January 30, 2013 at 12:16 pmHi Caz, you can absolutely make this in the oven! If you have time to leave the roast in for awhile, I would recommend cooking it between 225°F and 275°F for 8 to 10 hours. If you don’t have that much time, you could try at 325°F for 3 to 4 hours. Let me know how it turns out!
Chris
February 6, 2013 at 4:58 pmHey, it’s probably just a lost in translation thing, but when you say ‘pork loin roast’, do you mean a pork loin that you have already roasted? Or a raw pork loin?
Oh, and as an Englishman, I would pronounce it “Woos-ter-sheer” sauce.
The Gourmet Housewife
February 6, 2013 at 6:13 pmHi Chris!
My recipe is referring to a raw pork loin. :) Thanks for the pronunciation!
Anne
August 1, 2015 at 1:58 pmI have a 2.2 kilo roast do I double all the ingredients. ???..oh yes I have a bottle of bourbon hickory BBQ sauce to replace bourbon/ jack and the BBQ sauce
Jacquelyn Bauer
August 4, 2015 at 8:33 amHi Anne,
2.2 kg is actually 4.9 lbs, so you will need to half the amount of ingredients. Hope that helps! Happy cooking!
Laurie
September 5, 2016 at 7:29 amCan I substitute beef for the pork?
Jacquelyn Bauer
September 22, 2016 at 1:49 pmHi Laurie,
I’m so sorry I missed your question! I don’t see why not – you’ll just get a different flavour outcome, but I’m sure it will still be phenomenal! If you try it out, let me know how it turns out and what cut of beef you used!
Happy cooking!
Jacquelyn
jen
July 13, 2018 at 5:48 amI have just stumbled across your post. This looks delicious. I will probably make this one soon.
Also, woos-ter-sure is how it is supposed to be but I always call it whats-this-here sauce LOL