Best 7 Whiskey Braised Pork Recipes

WHISKY GLAZED PORK TENDERLOIN

Steps:

• Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
• Let sit in the fridge for a few hours.
• Melt the butter in a saucepan over medium heat.
• Add the garlic and cook for a minute, then add the whisky, and the rest of the glaze ingredients
• Bring to a boil, then reduce the heat to a fast simmer - whisking (so it doesn't burn). Reduce to a thick syrup (3-5 minutes)
• Remove from the heat and season to taste.
• Preheat the oven to 350.
• Add the pork in a large roasting dish, and cook 40-45mins.
• During the last 5 minutes, baste the pork with some of the glaze.
• Remove to a cutting board, and rest 5 minutes.
• Slice, and serve with the glaze.

WHISKY SAUCE BRAISED PORK RECIPE

Steps:

• 1) Pour the olive oil in a large non-stick pan and add the unpeeled garlic cloves.
• 2) Put the pan over medium-low heat for 10 minutes. Stir the garlic regularly until soft. The pork fillets should be ¼-inch max in thickness. You can make them thinner by wrapping them in cling film and flattening them using a meat mallet. Season on both sides with a little pinch of pepper and salt. Turn the heat under the pan with garlic cloves higher. Add the pork to the hot oil.
• 3) Quickly sear the pork on both sides for a minute.
• 4) Then add the whisky.
• 5) Put a lid on the pan and turn the heat low. Simmer for 2 to 3 minutes until the pork is cooked all the way through. Check if the seasoning of the whisky sauce is good and add extra pepper or salt to taste if necessary. Put the cooked pork fillets onto warm plates and drizzle with the sauce. Top with the garlic cloves. Add a last sprinkle of freshly ground black pepper and serve immediately.

BOURBON-GLAZED PORK BELLY CHUNKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
• Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
• Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
• Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.

WHISKEY BARBECUE PORK

Steps:

• In a small bowl, mix the first 12 ingredients. Place pork roast and onion in a 5-qt. slow cooker. Add sauce mixture. Cook, covered, on low 6-8 hours or until pork is tender. , Remove roast and onion. Cool pork slightly; discard onion. Meanwhile, skim fat from sauce. If desired, transfer sauce to a small saucepan; bring to a boil and cook to thicken slightly. , Shred pork with two forks. Return pork and sauce to slow cooker; heat through. Serve on buns.

WHISKEY-BRAISED PORK

Steps:

• Heat oven to 325 degrees. Season the pork with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add meat; brown on all sides, about 10 minutes. Remove meat to plate. Add onion and carrot to the Dutch oven. Cook until vegetables are lightly caramelized, about 5 minutes. Add thyme, garlic, bay leaf and dry mustard; cook 1 minute. Add whiskey; cook, stirring up browned bits, until liquid reduces by half, about 5 minutes. Stir in broth, brown sugar, nutmeg and black pepper to taste. Add meat; cover. Roast until the meat is tender, about 3 hours. Remove pork from oven; cool 10 minutes. Transfer meat to cutting board. Strain liquid into a fat separator (or skim off fat); return liquid to pan. Cook over medium-high heat until reduced by three-quarters, about 15-20 minutes; set aside. Cut pork shoulder into thick slices; place slices on a heap of colcannon with reduced juices around the plate. Nutrition information: Per serving: 898 calories, 55% of calories from fat, 54 g fat, 24 g saturated fat, 228 mg cholesterol, 37 g carbohydrates, 62 g protein, 2,161 mg sodium, 5 g fiber

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

WHISKEY PORK CHOPS

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients.
• Salt and pepper the pork chops.
• Heat oil in large skillet over medium heat.
• Saute pork 5 minutes on each side.
• Remove.
• Add onion and mushrooms to the pan and saute for 3 minutes.
• Slowly add whiskey to pan, cook for a minute until almost evaporated.
• Stir sour cream mixture into pan.
• Return pork to pan and spoon sauce over pork.
• Wrap handle of pan with foil and cover.
• Bake@ 300 for 1 hour.