I received a very exciting email last week asking if I would be interested in reviewing the new Jim Beam Bourbon Sauce which has just launched in Sainsburys - of course, as I love bourbon and recently I have been obsessed with cooking pulled pork slathered in rich and delicious sauces.
I was very intrigued by the statement that unlike some other bourbon sauces, Jim Beam add 9% bourbon into every batch (which then comes out at about 3% after it's been cooked and vaporized).
The sauce comes in a bottle which is shaped like a flask - I absolutely love that! My kitchen is my pride and joy, so when a condiment comes around and it tastes great as well as looks great it earns its position on my sideboard.
As I mentioned, I love bourbon whiskey and for years it was my drink of choice so now that it's been translated into sauce for meat - dream come true. I have tried other bourbon sauces in the past, so I was interested to see how Jim Beam Bourbon Sauce compared - naturally I had to have a taste of the sauce on its own. The sauce is smoky and rich, with a hint of bourbon that ever so slightly hits your palette which is totally perfect for BBQd Southern style food.
I decided this sauce would be an ideal ingredient in my pulled pork burgers - a dinner party favourite as you can really get stuck into your food!
What you'll need:
- pork shoulder joint (I used one on the bone as I think it adds to the flavour)
- jug of beef stock to fill an ovenproof dish
- Jim Beam Bourbon Sauce
- tinned tomatoes
- handful of sage leaves
- sliced onion
- spring onion
- cheese (I picked cheddar and blue cheese)
- sliced gherkins
Place the pork shoulder in a deep ovenproof dish and fill it up with stock to the meat is covered. Add tinned tomatoes and stir it around.
Add in three tablespoons of Jim Beams Original Bourbon Sauce and stir the mixture around until all the ingredients are mixed and the pork is well covered.
Sprinkle in the sage and if you want to you can add salt and pepper. Cover the dish with a lid, or if the pork is well covered you can leave the lid out and place in the over on 200c for 4 hours. Now, I actually cook this meat for a lot longer usually as the longer you cook it, the more 'pulled' it becomes - but 4 hours will be plenty for the meat to be soft and mouth watering.
Just before you take the meat out, use a large dish or serving slab to build a little burger bar. You can add anything you want so that your guests can help themselves and build their own burgers. I love a classic selection of gherkins, tomatoes and onions with little twists like blue cheese, chilli and spring onion, I also love corn so it's always on the menu when BBQs or Southern style dishes are on the go.
Carefully take the pulled pork out of the oven and start pulling it apart with two forks. The meat will fall off the bone, it will melt under the utensils and be extra juicy - perfect! The sauce that is left over is what I use to pour on top of the pulled pork to keep it juicy - use a cup of the sauce from the pulled pork and add in two table spoons (or more if you fancy!) of Jum Beams Original Bourbon Sauce, mix it up and then pour over the pulled pork - it's just delicious.
Jim Beam Original Bourbon Sauce is now available in your local Sainsburys supermarket.