So I have had this recipe in my recipe binder, copied from a Cooking Light page, for years. In fact, I think I copied it off in 2006, highlighted this recipe, and then tucked it away for use "someday".
Someday happened yesterday.
I modified the original recipe a little (lot?) because I have 3 kids and am not about to cook up slices of pork loin at dinner (aka crazy) hour. So, I used a pork sirloin and my crock pot and came up with something delicious.
Spiced Pork with Bourbon Reduction Sauce
original: Cooking Light
modified by: Me
Ingredients
Sauce
1 cup bourbon (Makers Mark around here)
1/2 cup dark brown sugar
1/2 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 T. bottled minced garlic
1 tsp black pepper
Pork
1.5 tsp chili powder
scant 1 tsp cinnamon
heaping 1/4 tsp allspice
1 tsp salt
1 heaping T. Knorr Chicken Bouillon
2 pork sirloins (~2 lbs each)
Combine all the spices for the pork in a small bowl. Rub sirloins all over with the "rub", put in your crock pot (my large one is broken, so I used my 3 qt and they fit stacked on top of each other just fine), and set to low and forget about it for at least 20 hours, up to 24 hours.
About 2 hours before you wish to eat, combine sauce ingredients in small saucepan, bring to a boil, reduce to simmer and let the sauce reduce until you have about 1 cup of sauce (takes about 10 minutes and will smell amazing).
While the sauce is simmering, take the pork out of the crockpot and shred using 2 forks. Return the pork to the crockpot, add the sauce on top and stir with some tongs to combine. Let cook on low until you are ready to eat.
Serve with basmati rice and a vegetable (we had squash) and top generously with Sriracha. The meat would also be delicious with an Asian slaw of cabbage, green onion, cilantro, sesame oil, rice wine vinegar. And I can imagine wrapping it in a tortilla with the rice and a slaw to make an Asian-inspired burrito.
I will be making this again, and again, and again.
