Recipe: Orange, Bourbon, Honey Sauce

Pork brisket 

I picked up a brisket of pork the other day, I have never seen this cut of pork before had to give it a try. Definitely a fan. If you find brisket of pork, pick it up and give this recipe a try. This will work for any cut of pork, loin, chops, rump, it will also be good with chicken. 

Ingredients, these are rough estimates to what I used, always cook to taste 

pork, brisket or any cut you have

kosher salt, preferably, for dry brining 

Sauce

1/4 cup coconut amino

1/2 cup bourbon

1-2 TBPS, to taste honey

1/2 cup worcestershire sauce, I used homemade, it is heavenly

if using store worcestershire, several good shakes 

zest and juice of an orange 

salt to taste, remember your pork has been dry brined, there is already salt on the meat

Compound butter

butter, room temperature, enough butter to cover your roast, begin with 4-5 TBPS 

coriander, 1/2 TBPS per TBPS of butter

This made about two cups of sauce

Time for prep and cooking

Dry brine the meat overnight.

You want to place the butter coriander mixture on the meat for several hours to overnight. 

Cook in the oven at a temperature of 225 degrees for about 4 hours, depending on the size of the pork brisket and cut of meat. This is a low and slow cooked meat dish. If you have a smoker, this would be divine smoked. 

                                                           

Steps

The night before, dry brine your pork. Salt your pork well. 

Take the room softened butter and mix in the coriander. I found it easiest to do this with a fork, keep mashing it in and mixing until it is well mixed through the butter.

Smear the butter mixture all over the pork. I would recommend doing this in the morning and allowing it to sit on the pork for several hours, even to overnight. 

For the sauce, place all of the ingredients for the sauce in a sauce pan and bring to a boil for several minutes. Then allow it to simmer for 15 minutes or so. You want the alcohol to cook out fully and the flavors to come together. Taste and adjust as needed.  

Take the meat out of the fridge and bring to room temperature before cooking, 1-2 hours, this helps not shock the meat so it is more moist, juicy and tender. 

Place the pork in a pan with sides and a lid. Place tin foil or parchment paper in the pan, you need enough to wrap the pork fully. Pour the sauce over the pork, be sure to put it between the layers.

Wrap the pork well.

Place in the preheated oven, 225 degrees, and cook, low and slow. At two hours, rotate the pan.

Once the pork is fully cooked, reaching an internal temperature of 200 degrees take it out of the oven. Allow the meat to rest for 10 minutes. While the meat is resting, pour the juices from the pan back into your sauce pan and bring to a boil to begin reducing. 

Heat up the broiler. Place meat on a greased pan and bast with the sauce. Put it in the oven, close to the broiler but not touching the coils. Broiler for 2-3 minutes per side or to your liking of searing. Take the meat out, turn over and broiler the other side.

 

I served mine with potatoes, both sweet and red potato, butter, extra sauce and a great glass of wine. Simple and delicious. The leftovers were amazing!

In gratitude and kindness,

Jenn