Here’s a sweet, boozy baste from Tennessee that’s great on grilled or barbecued pork. To make a Caribbean version, substitute dark rum for the bourbon and pineapple juice for the apple cider. Use this sauce to baste grilled or smoked pork.
Melt the butter in a medium-size saucepan over medium heat. Add the cider, brown sugar, lemon juice, salt, and pepper. Increase the heat to high and bring to a boil. Let the sauce boil until slightly thickened, about 5 minutes.
Remove the pan from the heat and stir in the bourbon. Taste for seasoning, adding more salt as necessary. The basting sauce c