Pulled Pork Casserole with Barbeque Whiskey Sauce

Jack Daniels can come anytime to my house for dinner, especially when he makes an appearance in my homemade barbeque sauce.

I’ve often thought that store-bought barbeque sauces were a bit too sweet and ‘sticky’, so I thought I’d experiment with making my own. Some recipes for barbeque sauce use molasses and others use brown sugar: I tried both and thought that the molasses works the best. I’m not normally a fan of whiskey, but adding a splash of Jack Daniels Tennessee Honey Liqueur gave my sauce a nice down-home southern taste. The Hickory Smoke flavoring is optional in the recipe, but I’d recommend buying it if you want that nice smoky hickory taste. (I bought mine online at The Spice House).

This pulled-pork casserole recipe is versatile since you could use it as filling for Pulled Pork Sliders or even as filling for Pork Tacos. I served my casserole in several small cast iron skillets: I think Jack Daniels would have been pleased!

Pulled Pork Casserole with Barbeque Whiskey Sauce

2015-12-03 17:32:01

Serves 8

A taste of southern whiskey in this Barbeque sauce makes this a winner!

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For the Barbeque Whiskey Sauce

1. 2 cups tomato purée
2. 1 cup molasses
3. 1 tbsp onion powder
4. 1 tbsp garlic powder
5. 1 tbsp smoked paprika
6. Splash of Cardamom
7. ½ tbsp. ground chipotle powder or chili powder
8. ½ cup distilled vinegar
9. 3 tbsp Ketchup
10. ½ cup Jack Daniels Tennessee Honey Liqueur
11. Hickory Smoke flavoring (optional)
12. Salt to taste

To cook the pork

1. 1 pork shoulder
2. ½ onion roughly chopped
3. 2 garlic cloves
4. 1 cinnamon stick
5. 1-2 tbsp salt
6. Enough water to cover the pork

For the pork casserole

1. Shredded pork
2. ½ cup from the cooking liquid (from above)
3. 1 can pinto beans
4. Barbeque sauce to taste
5. 1 potato, peeled and sliced thinly
6. Chopped parsley for garnish

Instructions

1. Pre-heat oven to 400 F (200 C). Place the pork shoulder, onion, garlic cloves, cinnamon stick and salt in a large pot or Dutch oven; add enough water to cover the pork, cover and let simmer for 2-3 hours until the meat falls off the bone.
2. While the pork is cooking, make the Barbeque sauce. Combine all ingredients; continually taste the sauce as you add the ingredients and adjust the seasoning, as required. (For instance, I like my sauce a bit spicy, so I added more of the ground Chipotle pepper).
3. Remove the meat from the pot and let cool. Strain the cooking liquid and set aside.
4. Using a fork, shred the pork. Place the shredded pork, beans and ½ cup of the strained cooking liquid into a casserole dish and add enough of the Barbeque sauce to taste (about ½ - 1 cup, depending on the amount of the pork).
5. Slice the potato into thin slices; cook in boiling salted water for several minutes until the slices start to soften. Add 4-5 potato slices on top of ingredients in the casserole dish, brush with a little melted butter and bake for about 15 minutes until the potato slices start to brown. Sprinkle some chopped parsley on top and serve.

By Fran Flint

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