WHISKEY BBQ RECIPES

WHISKY SOUR | DRINKS RECIPES | DRINKS TUBE

Whisky Sour | Drinks Recipes | Drinks Tube image

The lemon in this whisky recipe rounds off the alcohol and gives it an edgy sharpness. Simple and sophisticated

Number Of Ingredients 5

Ingredients

2 parts bourbon
1 part lemon juice
½ part sugar syrup
½ part egg white
cubed ice

Steps:

1. Put ice and all of the ingredients into a shaker and shake hard for about 20 seconds to chill the liquid really well 2. Strain the mix into a glass filled with ice and garnish with the cherry and orange slice

Nutrition Facts : Calories 159 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 2.8 g protein, CarbohydrateContent 9.9 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre

CRANBERRY BBQ PULLED PORK RECIPE: HOW TO MAKE IT

Cranberry BBQ Pulled Pork Recipe: How to Make It image

Cranberry sauce adds a yummy twist to pulled pork, and my family can't get enough of it! The pork cooks to tender perfection in the slow cooker, which also makes this dish conveniently portable. —Carrie Wiegand, Mount Pleasant, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 09 hours 20 minutes

Prep Time 20 minutes

Cook Time 09 hours 00 minutes

Yield 14 servings.

Number Of Ingredients 15

Ingredients

1 boneless pork shoulder roast (4 to 6 pounds)
1/3 cup cranberry juice
1 teaspoon salt
SAUCE:
1 can (14 ounces) whole-berry cranberry sauce
1 cup ketchup
1/3 cup cranberry juice
3 tablespoons brown sugar
4-1/2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper
1/2 teaspoon liquid smoke, optional
14 hamburger buns, split

Steps:

Cut roast in half. Place in a 4-qt. slow cooker. Add cranberry juice and salt. Cover and cook on low 8-10 hours or until meat is tender., Remove roast and set aside. In a small saucepan, combine the cranberry sauce, ketchup, cranberry juice, brown sugar, seasonings and liquid smoke if desired. Cook and stir over medium heat until slightly thickened, about 5 minutes., Skim fat from cooking juices; set aside 1/2 cup juices. Discard remaining juices. When cool enough to handle, shred pork with 2 forks and return to slow cooker., Stir in sauce mixture and reserved cooking juices. Cover and cook on low about 1 hour or until heated through. Serve on buns. , Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 409 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 772mg sodium, CarbohydrateContent 42g carbohydrate (19g sugars, FiberContent 2g fiber), ProteinContent 26g protein.

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