Bourbon Pork Roast Recipes

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Steps:

• Place the pork roast fat side up in a roaster.
• Rub the roast with lemon juice.
• Mix together the brown sugar, flour, paprika and salt.
• Rub this mixture all over the roast.
• Generously sprinkle with ground black pepper.
• Combine water, 1/8 cup sherry, and 1/8 cup bourbon, and pour over the roast.
• Place a bay leaf in the pan and sprinkle the roast with parsley.
• Baste heavily and often.
• After 1 1/4 hours, pour the remaining bourbon over the roast, and continue to baste until you are ready to serve roast.
• Bake approximately 2 1/2 hours or 45 minutes per pound.

Steps:

• Preheat oven to 400 degrees. In a shallow bowl, mix together all ingredients. Add the pork loin and let marinate overnight. Transfer the pork to a hot heavy-bottomed skillet and saute until browned, about 5 minutes. Transfer the pan to oven and finish cooking for 4 minutes. Serve with vinegar based cole slaw or honey mustard and crusty rolls.

Steps:

• To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
• Preheat 1 side of a grill to high heat.
• To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
• To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
• For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
• Mix all the ingredients together.

Steps:

• Combine garlic powder, onion powder, salt, and pepper in a small bowl. Massage over all sides of pork loin for 1 minute. Place pork in a slow cooker.
• Mix brown sugar, bourbon, and apple cider vinegar together in a bowl and pour over pork loin. Close slow cooker.
• Cook on Low until pork is tender, 8 to 10 hours. Remove pork from slow cooker and shred with 2 forks. Mix with bacon.

Steps:

• Heat shortening in skillet and brown meat on all sides.
• Combine all ingredients in cooker and add browned meat.
• Cook on low 10-12 hours or on high for 5-6 hours.

Steps:

• Heat oven to 325°F.
• Heat the oil in a large frying pan over medium-high heat and brown the pork on all sides.
• Put the meat on a rack in a roasting pan and sprinkle with salt and pepper.
• Cook 30 minutes.
• Meanwhile, add the pecans to the oil in the frying pan, cook over medium heat 1 minute and remove.
• Combine the bourbon, sugar and 1/4 tsp salt.
• Add to the frying pan and boil until the sugar dissolves and bourbon reduces slightly, 1 to 2 minutes.
• After the meat has cooked 30 minutes, begin basting with the bourbon sauce.
• Cook until a meat thermometer stuck in the center reaches 160°F, about 30 more minutes.
• Five minutes before the meat is done, sprinkle with pecans.