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    Spiced Bourbon Pork

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    Spiced Bourbon Pork

    This pork requires precooking, but it will shorten the time you spend standing over hot coals and keep the meat succulent and moist. Add smoky, aromatic flavours by burning hickory wood chips or rosemary sprigs.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 120 minutes
    • Total time: 2 hours 20 minutes, plus at least an hour marinating 60 minutes 60 minutes 60 minutes 20 minutes

    Serves: 8


    • 1 large Waitrose Free Range Hampshire Breed Pork Rack Roast, about 1.75kg
    • 225ml American bourbon
    • 4 tbsp extra virgin olive oil
    • 3 tbsp dark brown muscovado sugar
    • ½ tbsp paprika
    • 1 tsp Schwartz Garlic Salt
    • 1 tsp ground cumin
    • 2 tsp ground allspice
    • 15g pack fresh rosemary, leaves finely chopped
    • Sea salt (optional)


    1. Preheat the oven to 150°C, gas mark 2. Pat the pork dry with kitchen paper and place skin-side down on a board. Using a small sharp knife, make several incisions in the flesh of the meat to allow the bourbon flavour to permeate the the joint. Place skin-side up in a roasting tin.
    2. Pour the bourbon over the pork, cover with cling film and leave to marinate in the fridge for at least an hour, or overnight. Pour off the bourbon and discard.
    3. Mix the olive oil with the dark brown muscovado sugar, paprika, garlic salt, ground cumin, ground allspice and chopped rosemary. Combine to form a paste. Remove the pork from the roasting tin and rub this mixture all over the meat, but not the skin, ensuring you work the paste in evenly all over the joint. Sprinkle the skin with sea salt (optional).
    4. Return the pork to the roasting tin and roast for 2 hours. Lift the pork from the roasting tin and slice into chops. Place these on the hot barbecue, or preheated griddle, to sear and char for 3 minutes on each side, basting with the juices from the tin. Serve immediately with the Chargrilled lemon and Parmigiano Reggiano salad, and crusty bread or jacket potatoes.

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    Cook's tips

    For crackling, remove the skin from the pork joint after cooking in the oven, then crisp up under a hot grill for 8-10 minutes before the chops are barbecued.


    Average user rating

    5 stars