Lynne Tolley from Miss Mary Bobo's Boarding House in Lynchburg made Slow Cooker Bourbon Bacon Pulled Pork and an Apple Cranberry Martini. (see recipes below) For more information about Miss Mary Bobo's Boarding House in Lynchburg, or to make reservations, call (931)759-7394.
Slow Cooker Bourbon Bacon Pulled Pork
2 to 2 ½ lb boneless pork loin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp paprika
½ tsp pepper
½ tsp cumin
¼ tsp cayenne pepper
1 cup packed brown sugar
1 cup BBQ Sauce
1/3 cup apple cider vinegar
½ cup Jack Daniel’s Whiskey
8 slices bacon, cooked and crumbled
- Place the pork loin in the bottom of the slow cooker. In a small bowl mix together the garlic powder, onion powder, salt, paprika, pepper, cumin and cayenne pepper. Sprinkle the seasoning mix over the meat covering all sides and ends. If the meat has a fat layer on one side place it on top so the melting fat will baste the meat while it is cooking.
- In a medium bowl, whisk together the brown sugar, bbq sauce, apple cider vinegar and whiskey. Pour over the pork loin being sure to coat the underneath side also. Cook on low for 10 hours or until good and tender.
- Shred the cooked pork using two forks. Add some of the sauce to moisten the meat. Top with the cooked, crumbled bacon. Serve immediately.
Can be refrigerated for 4-5 days. Freezes well when tightly wrapped.
Apple Cranberry Martini
1 oz Jack Daniel’s Apple Whiskey
1 oz sweet vermouth
½ oz grenadine
½ oz fresh lemon juice
½ oz cranberry juice
Combine all ingredients in a cocktail shaker filled with ice or a small pitcher filled with ice; shake or stir contents. Pour into chilled martini glass. Garnish with thin apple slice or float fresh cranberries on top.
Makes one cocktail.