November 2015- "Got Rum" Magazine
November 2015- Cooking with Rum
Chef Susan Whitley shares with "Got Rum?" readers some recipes from the folks at Blue Water Rum: Rum Pulled Pork with Rum BBQ Sauce and 96 Degrees cocktail. Bon Appetit!
November 2015- Cooking With Rum
I am delighted to bring you these fine recipes from the folks at Blue Water Rum, located on the beautiful island of St. Maarten. I hope you enjoy the island vibe and Caribbean cuisine in your very own backyard. Bon Appetít!
BBQ for Rum lovers
Rum is unquestionably the most versatile distilled spirit when it comes to cooking. The molasses/sugarcane in rum creates a natural sweetness in both savory and sweet dishes that cannot be found in for example vodka, gin or even wine. After experimenting with rum for countless hours in the kitchen, we’ve determined that rum can be the difference between mediocre and perfect recipes when it comes to broth, brine, sauce, glaze and marinades. We’ve chosen to share this Pulled Pork recipe with you not only because it’s incredibly easy but because it’s perfectly delicious. Enjoy!
Rum Pulled Pork
Prep time: 20 minutes
Ready in: 7 hours
Serves: 6
- 1 cup of Blue Water Caribbean Gold Premium Rum
- 1 cup of Orange Juice
- 1 ½ cup of Ginger Ale
- ½ Onion sliced
- A few Bay Leaves
- Slices of fresh Ginger
- Pork Roast (around 2.2 lbs. is good for 6 people.)
Add all ingredients of Rum Brine to slow cooker and set on “low”. Gently place the pork inside and place some ginger on top. While the pork is slow cooking, make the Rum BBQ Sauce and place in refrigerator. After three hours, turn the roast over and let cook for another three hours. Discard of the rum brine and place roast on cutting board. Using only two forks, pull the roast apart into shreds and return to the slow cooker. Add 1½ cup of your cold homemade Rum BBQ Sauce and stir well before cooking one more hour on “low”. Serve on a fresh bun or slider with a little extra sauce and your preferred toppings.
Rum BBQ Sauce (Yields 2 cups)
- ¼ cup Blue Water Ultra Premium Rum
- ¼ cup vinegar
- 1 ½ cup tomato sauce (15 oz. can)
- 3 tablespoons Worcestershire sauce
- 3/4 tablespoon Franks Hot Sauce (or your favorite kind)
- 3/4 tablespoon salt
- 1-2 dashes of cayenne pepper
- 3 teaspoons lemon juice
- 1 1/2 teaspoon liquid smoke flavoring
- 2 tablespoons granulated sugar (or Splenda)
- 1 tablespoon Dijon mustard
Add all ingredients except mustard to a sauce pan, stir and slowly heat. To avoid lumps of mustard, put mustard in a separate cup and mix with a few tablespoons of sauce until smooth. Then add mustard mixture back to sauce in pan. Bring everything to a boil, lower heat and let sauce simmer for 15 minutes while stirring. After cooling off, transfer sauce to a plastic container and place in fridge. By the time you are ready to use it, it will have the perfect consistency – not too thick, not too thin. Suggested cocktail pairing: 96 Degrees
-Article written by Chef Susan Whitley-
Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family. Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.
Sue@gotrum.com