Jack Daniel’s pork
Oh Jack Daniel’s, you’ve done it again
This is my best ever Jack Daniel’s sauce recipe which can be made in the slow cooker. Or you can reserve the sauce and use as a delicious glaze for any meat. My mom and I have been trying to recreate the classic from TGI Friday’s for years (literally years), and in 2022 I had a breakthrough. This is as good as the classic JD sauce you get from the restaurant. If you’re sceptical, make it and rate it for yourself.
Why the slow cooker?
I LOVE a slow cooker. It’s honestly one of the best kitchen inventions going as you chuck everything in, go about your day, and come back to something that smells incredible. No faffing, no hovering over the hob, and definitely less washing up. That alone is worth the investment.
If you’re nervous about cooking meat or always seem to overdo it, the slow cooker is your secret weapon. The gentle, even heat turns even the toughest cuts tender and rich, without you needing to lift a finger. It’s basically like having your own personal chef who never complains.
Plus, this pork can be left for up to 8-1o hours on slow if you’re out at work, or if you’re at home, it can be done in 5 hours on high.
TGI’s girly for life
As I mentioned earlier, I love a bit of TGI Friday’s. It feels nostalgic and it was always such a treat when I got to visit as a child. That carried on through my adult years, and one of my first post-baby alcoholic beverages was their bubblegum daiquiri. Pure heaven. Pure sugary heaven.
It’s also the place that cemented my love for potatoes, as they make a banging potato skin which I never fail to order. So, if you don’t live in close proximity to a restaurant, hopefully my recipes will give you a taste of TGI’s. Or, go visit one so they don’t close down. A piece of my childhood will die on that day. But, on a happier note, back to my pork…
How best to enjoy this delicious sticky pork?
I think the best way to eat this is pulled and on top of a beef burger, with extra cheese and two patties. You know what, why not throw a hasbbrown in while you’re at it. And oh, don’t forget the side of coleslaw and beetroot.
It’s also great to load on top of chips. The absolute perfect movie night dinner.
Why you need a bit more pulled pork in your life (and Jack Daniel’s)
This recipe is an exclusive from my Sunday Times Bestseller cookbook, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook, and it’s hands-down one of my top 10. It’s rich, comforting, and guaranteed to impress without any stress. Perfect for spring, summer, autumn or winter because it’s so versatile. It’s also incredible with cheese in a proper big toasted sandwich. I can’t tell you how hungry I am right now.
So, dust off that slow cooker, grab your beef shin, and get ready for the dreamiest, most luxurious stew you’ll ever make, with minimal effort and maximum flavour. My kind of mid-week cooking.
Jack Daniel’s pork
By Poppy Cooks
https://www.poppycooks.com/recipes/jack-daniels-pork/
Ingredients
- 800g skinless, boneless pork shoulder, diced
- 300g banana shallots, finely chopped
- 1 bulb of garlic, cloves separated, peeled and grated or crushed
- Thumb sized piece of ginger, peeled and grated
- 190ml sweet teriyaki sauce
- 4 tablespoons tomato chutney from a jar
- 200g dark muscovado sugar
- 1 x 435g can of pineapple rings in syrup (including the syrup)
- 5 tablespoons maple syrup
- 1 teaspoon cider vinegar
- 100ml Jack Daniel's
- Salt and black pepper
Metric
Imperial
Instructions
- Throw everything into the bowl of your slow cooker with 300ml of water. Mix really well, season with salt and pepper, then put the lid on and cook on high for 5 hours or on low for 8-10 hours, until the pork is tender. Remove the meat from the slow cooker and transfer it to a dish. Pull it apart with two forks.
- Pour the sauce left in the slow cooker into a saucepan over a high heat and bring it to a boil, then turn the heat down to a simmer and let it cook and bubble away for around 30 minutes, until you have a thick glaze. Mash the pineapple down a little with a fork.
- Add the sticky sauce back to the pork and mix well. You'll have this sweet, sticky pork that will blow your socks off.