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Pulled Pork Sandwich with Jack and Coke BBQ Sauce Recipe


Pulled pork makes awesome sandwiches, especially when served with a barbecue sauce flavored with Jack Daniels whiskey and cola. Plan at least a day ahead to marinate pork loin. The barbecue sauce is made separately and can be used with any meat.

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes


  • 5 to 6 pounds boneless center cut pork loin or pork shoulder (remove shoulder back fat), sliced in half at its widest
  • .
  • For the Marinade:
  • 4 cups cola, Dr Pepper, black cherry soda, or root beer
  • 1 cup Worcestershire sauce
  • 2 Tablespoons cider vinegar
  • 12 cloves garlic, chopped
  • 1 Tablespoon Tabasco sauce
  • 2 teaspoons celery salt
  • .
  • For the Jack and Coke BBQ Sauce:
  • 1 cup ketchup
  • 2/3 cup cola
  • 1/3 cup Jack Daniels Whiskey
  • 1/4 cup Frank's Hot Sauce, or other hot sauce of your choice
  • 2 Tablespoons honey
  • 1 Tablespoon soy sauce
  • Goya Adobo seasoning or kosher salt, to taste
  • 6 kaiser rolls
  • Salt and pepper


Combine cola, Worcestershire sauce, cider vinegar, garlic, Tabasco sauce, and celery salt in a bowl, pan, or pot large enough to hold all the pork. Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.

Preheat the oven to 350 degrees F.

Combine the ketchup, cola, whiskey, hot sauce, honey, soy sauce, and adobo seasoning or salt to make the barbecue sauce.

Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it's still a bit difficult to shred, return it to the oven for another 15 minutes and try again.

When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw.

Yield: 6 servings

Note: This can also be made with brisket of beef.

Recipe Source: Cooking With the Firehouse Chef by Keith Young (Berkley Pub Group)
Reprinted with permission.

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