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Go Back   Rum Lovers @ the Ministry of Rum > Cocktails and Food > Rum in food recipes
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Rum in food recipes

Rum isn't just to be poured in a glass. There are a number of ways rum can enhance your table.


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Old 02-28-2009, 07:15 PM   #11
Rum Runner
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Quote:
Originally Posted by Edward Hamilton View Post
On Carriacou, fresh peaches are unheard of, but large cans of sliced peaches were plentiful. Mum from the Golden Eagle Bar would drain some of the syrup from the can, pour in a cup or so of Jack Iron rum and left it marinate overnight before baking a peach cobbler for her lunch special.
Now that's a twist on Peach Cobbler I have to make. mmm...mmm...mmm.
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Old 05-31-2010, 09:49 PM   #12
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Was inspired by this to make pulled pork last night. I don't have a slow cooker, so opted to do a long cook in the oven. 6 hours at 300 degrees left a slab of meat that could barely be picked up without losing it's shape completely.

I let 3.5 lbs of pork shoulder marinate overnight.
Marinade:
1 cup molasses
1 cup Ron Pampero Aniversario
4 cloves of garlic smashed down by hand
1 whole cinnamon stick
4 cloves
1 tsp fresh ground nutmeg
just enough water to cover

In the morning I dried it off and rubbed it down with a mix of spices.
Rub:
1 tsp fresh ground nutmeg
1 tbsp cayenne
1 tbsp cracked black peppet
2 tblsp kosher salt
1 tsp cumin
1 tbsp coriander

After the meat was rubbed down I covered it with the pineapple rinds and after 3 hours of cooking I flipped the whole thing over so the rinds were on the bottom.

The remaining marinade was used to make BBQ Sauce.
BBQ Sauce:
1 cup leftover marinade
1 cup ketchup
.5 cup rum
1 tbsp molasses
5 thin, halfmoon slices of pineapple, cut into chunks
a few slices of the slow cooked pineapple rind

It came out really well and the pineapple flavor was noticeable but not overwhelming. Everyone loved it.

Thanks for the inspiration!
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