Chad has been asking for pulled pork sandwiches for months. As much as I love, love, love The Best Ever Simple Crockpot Pulled Pork Sandwich I wanted to try something new. So I decided to give Jack Daniel's a try. I mean I have yet to be disappointed in Jack when cooking.
I really dig this whole flavor profile that we've developed. Our Jack Daniel's Double Kick recipes features smoky and sweet flavors that are just a bit tangy and have little kick from chili peppers and whiskey, it truly is magical.
And let me tell you... Oh my heavens! What a great idea Jack crockpot pork was.
The pork butt is simmered in a fantastic spice blend and Dr Pepper until it is so tender that it falls apart. Then you add Jack Daniels and Jack Daniels Double Kick Barbecue Sauce and cook one more hour. The end result is a moist and tender unbelievably delicious pulled pork!
This is definitely a contender for our favorite crock pot pulled pork, but with such different flavors I think they can both be favorites. So, which is your favorite?
With love from our kitchen table to yours! XO
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Check out these fabulous barbecue recipes. Click on the link or the picture to open in a new window. Recipes are at the bottom of the pages.
The Best Ever Simple Crockpot Pulled Pork Sandwich Recipe is fabulously moist, so tender it falls apart and unbelievably delish! Perfect end of summer meal.
Zesty Italian Barbecue Pulled Chicken Sliders have amazing flavor. Cooked in a crock pot they take little work and are absolutely scrumptious!
Jack Daniels Crock Pot Pulled Pork Sandwich
5-9 pound pork butt
2 teaspoons minced garlic
2 teaspoons red chile pepper paste
1 teaspoon onion powder
½ teaspoon black pepper
4 cups Dr Pepper
3 cups homemade Jack Daniel’s Double Kick Barbecue Sauce, divided (or your favorite)
½ cup Jack Daniels Whiskey
12 hamburger buns, split and lightly toasted
12 pickle slices
Combine garlic, chili pepper, onion and pepper in a small bowl. Mix well. Massage spice mix into pork and place in crock pot. Pour soda over pork. Cook on low 5-7 hours, until pork is tender and pulls apart easily.
Drain completely, shred pork using 2 forks, add whiskey and 2 cups barbecue sauce. Stir well to combine. Cook on low for one hour. Serve on toasted bun with a pickle slice and more of the remaining 1 cup barbecue sauce.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Recipe developed by Donna Elick - The Slow Roasted Italian
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