Apple Jack Pork Marinade Recipes

Steps:

• Whisk all ingredients in a bowl.
• Place meat in zip-loc type plastic bag and our marinade over.
• Seal bag and refrigerate for 2-6 hours.
• Remove meat and cook as desired, using reserved marinade as noted above.

Steps:

• Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
• Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
• Use a spider strainer to transfer meat mixture to a bowl and set aside.
• Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
• Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
• For best results, refrigerate for 8 hours, or overnight.
• Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
• Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
• Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.

Steps:

• Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
• Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
• Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
• Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
• Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
• Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
• Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
• Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

Steps:

• In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

Steps:

• Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
• While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.

Steps:

• 1. When buying your roast, ask the butcher to saw across the rib bones at the base of the backbone, to separate the ribs from the backbone.
• 2. Place the roast in a large ziplock bag. Pour the brandy over the roast; seal the bag. Place the bag in a large bowl; marinate in the refrigerator 4 hours, turning occasionally.
• 3. Remove the roast from the marinade, reserving the marinade. Set the marinade aside. Combine the salt and the next 4 ingredients; rub the spice mixture over the entire surface of the roast. Place roast, fat side up, on a rack in a shallow roasting pan; insert a meat thermometer, making sure it does not touch fat or bone. Bake at 325 degrees for 2 hours.
• 4. Place the potatoes in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Drain; quarter potatoes and set aside.
• 5. Remove the roast and rack from the roasting pan; set aside. Discard the pan drippings. Place the apple slices in the center of the roasting pan; sprinkle with brown sugar and cinnamon.
• 6. Strain the reserved marinade through several layers of cheesecloth. Place the marinade in a small, long handled saucepan. Bring to a boil; reduce heat, and simmer 3 minutes. Remove from the heat and ignite; pour over apples. Let the flames die down.
• 7. Place the reserved potatoes around the apples in the roasting pan. Place the roast on top of the apples. Bake at 350 degrees for 45 minutes or until the meat thermometer registers 160 degrees, turning the potatoes after 30 minutes.
• 8. Remove the roast and apples from the pan; place on a serving platter. Increase the oven temperature to 500 degrees; bake the potatoes for 5 minutes. Arrange the potatoes around the roast. Let roast stand 10 minutes before serving.