For a flavor twist: If you’re looking to add a unique twist to your steak, consider brushing on a thin layer of barbecue sauce during the last few minutes of grilling. This can add a hint of tanginess and caramelization to your steak. For a classic steak: Some steak purists prefer to enjoy the natural flavors of the meat without the addition of barbecue sauce. Simply season the steak with salt, pepper, and your favorite spices, and let the quality of the meat shine. Cover with a lid and cook on low heat for about 8 hours, or until the pork is tender enough to pull apart easily with two forks. Make BBQ pulled pork pizza by using the pork as a topping along with your favorite pizza sauce and cheese. Bring the start of the sauce to a boil. Heating the pineapple juice, water, teriyaki sauce, soy sauce and brown sugar to a boil, then reducing the heat to simmer helps all the sugar fully dissolve.

For best results, I recommend reheating in the oven. Preheat your oven to 350 degrees Fahrenheit and place the pulled pork in an oven-safe dish. Cover with foil and bake for approximately 20-25 minutes or until the internal temperature reaches at least 165 degrees Fahrenheit. Use the pulled pork in tacos topped with your favorite toppings (sour cream, guacamole, jalapenos…the possibilities are endless!). But let’s talk variations! This recipe is incredibly versatile, and you can definitely get creative with it. Here are some ideas: Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.STEP TWO: Once it is simmering, add the minced (or roasted) garlic and whisk to combine. Add the remaining ingredients to the pan and stir. If you’ve never had Fridays whiskey glaze, you are in for a massive treat. It’s perfectly sweet and savory with a little spice. Perfectly baste-able and dip-able, it’s about the consistency of maple syrup. The biggest time saver when prepping ahead, is roasting the garlic. This can be done several days in advance, and saves about 40 to 50 minutes of time. Storage

You know, when it comes to cooking, I firmly believe in the power of improvisation! Don’t have a particular ingredient on hand? No problem! Here are some substitutions and variations you can make to this recipe: When it comes to pairing this dish, bold flavors are key. Its smoky taste pairs perfectly with beer, such as an IPA or stout, which can help cut through the richness of the meat. A glass of red wine or bourbon also goes well with this recipe.

Minced Garlic– I give instructions on how to roast a head of garlic below. If you want a short cut, you can buy the minced garlic in oil from the grocery store that I always keep on hand. When it’s time to reheat, there are several methods you can use depending on your preference. If you’re short on time, you can microwave the pulled pork until heated through. Another option is to place it in a saucepan over low heat with a splash of water or broth and stir frequently until warmed. To make ahead, let the cooked pulled pork cool to room temperature before storing it in an airtight container in the fridge for up to 4 days. Alternatively, you can freeze portions of the pulled pork in heavy-duty freezer bags for up to 3 months. Make sure to label them with the contents and date. You can also prep it ahead by roasting the garlic, chopping the onion, measuring out the brown sugar, etc.

STEP ONE:To a medium saucepan, add water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar. Bring the mixture to a slow boil over medium-high heat and then reduce the heat so it is simmering, stirring occasionally.Remove the cooked pork from the slow cooker and place on a large cutting board. Shred the meat with two forks. Leftover glaze should be stored in an airtight container in the refrigerator and used within 1 week. If you’re looking for side dishes to serve alongside your pulled pork sandwich, consider classic Southern sides such as baked beans and potato salad. Grilled vegetables such as zucchini or corn on the cob are great options too. Alternatively, opt for something that adds freshness such as a kale salad dressed in lemon juice and olive oil. When it comes to grilling steak, the use of barbecue sauce can be a matter of personal preference. Here are some expert tips to consider: To Sauce or Not to Sauce: Alcohol-free– even though the vast majority (if not all) of the alcohol is cooked off during the reduction process, I understand some of you may not be able to use alcohol. The good news is, you can simply omit it and replace it with an equal amount of water.

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post. Non-roasted garlic– personally, I find roasted garlic gives this sauce the best flavor, but if you really don’t have time, or can’t get good quality fresh garlic, the jars of pre-minced garlic will work. I would use between 1 and 1 1/2 Tbsp. While you’re roasting garlic for this recipe, I would go ahead and roast an additional head or two. Roasting garlic completely changes the texture and flavor, and you’ll be wanting to use it in just about everything! Some of my favorite uses are a roasted garlic cream sauce, and roasted garlic hummus. Variations of this recipe Applying barbecue sauce before grilling: This method allows the sauce to caramelize on the meat, creating a delicious glaze and enhancing the flavor. However, it’s important to monitor the heat to prevent burning. After Grilling:Roast garlic. This step can be done ahead to save time, or skipped altogether, but I think the roasted garlic really makes the glaze taste amazing.