PULLED PORK WITH JACK DANIEL'S SAUCE

Pulled Pork with Jack Daniel's Sauce image

Provided by Bruce Hoffman

Categories Pork

Time 2h10m

Number Of Ingredients 15

2 - 4 lb pork loin, boneless
2 Tbsp garlic powder
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

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.