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Author Notes: This was not originally conceived of as a picnic dish, but I've found that it is very yummy eaten cold right out of the fridge the next day, so I'm sure it would be a great addition to a picnic. I'd recommend making open-faced sandwiches with a crusty white bread. If you want to use other condiments, you can broil the rum sauce onto the pork at the end so it's more of a glaze/crust and then serve the sliced pork with sweet or hot mustard or a fruit chutney. The flavor profile is Carribean-inspired, so tropical fruit salsas will go well with this dish too. —clintonhillbilly
- 2 pounds pork loin
- 3 tablespoons ginger, chopped
- 3 tablespoons garlic, chopped
- 2 tablespoons allspice
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 1 cup dark or light rum
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 teaspoon ground cloves
- 1 tablespoon worcestershire sauce
- 3 tablespoons soy sauce
- 2 teaspoons brown sugar
- a few drops liquid smoke, or season with smoked salt
- Preheat oven to 350 degrees.
- Combine garlic, ginger, olive oil, liquid smoke, soy sauce, allspice, and cinammon in food processor and pulse until a paste is formed.
- Score roast by making small slits with a knife. Rub spice paste all over roast, making sure to get it into the slits.
- Roast pork for 50 minutes on a rack, basting every ten minutes with pan juices.
- While pork is roasting, bring remaining ingredients to a boil in a saucepan. Let boil for a few minutes, then turn down to medium heat until rum reduces and a syrupy sauce remains in the pan.
- Remove pork from oven and let rest 5 minutes, then pour rum sauce over pork and slice. Or, pour rum sauce over pork and broil for another five minutes for more of a glazed pork experience.
- This recipe was entered in the contest for Your Best Picnic Dish
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.