Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.
Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.
I've made this a few times now, my family LOVES it. Served with good, Southern sides. Such an easy meal, tastes like hard work, but it really just sat in a crockpot all day. I've used peach preserves, as well as canned peaches when that was all I had, amazing every time!
Fantastic flavor. Used apricot preserves like many others. Also used brandy instead of bourbon since that was on hand. This is a great make ahead meal. I shred and store the meat in one container, and put the un-drained sauce in another container. After a night in the fridge the fat layer had hardened and comes right off. From there it's easy to continue, and since it just simmers your hands are free. Leftovers freeze great.
We had no issues with the number of servings, but we were also going the the serving size listed. And of course serving with a starch and a vegetable. My kids love this on buns, I like this with a cabbage salad. Pretty sure well-drained leftovers would be awesome on a pizza.
I thought this was a great recipe. I think I will be making it again for an app party I'm having next month to serve with slider rolls. I did add 1 tsp of apple cider vinegar to the sauce and I may add a little more next time as I felt it still needed a tang to go with the sweet. I used a 4.5 lb pork shoulder butt and it turned out fine. I picked out the extra fatty pieces and ended up with 20 servings. I did find this recipe in Cooking Light so it makes me wonder how much some of the other reviewers who came up short were serving per person. Maybe they had an extra fatty shoulder?
Wonderful recipe! Happened to have apricot preserves so used them in place of peach. Omitted the red pepper (family member has chili pepper sensitivity/allergy) and substituted with some cumin and mustard seed for a little kick. Also, based on other reviews, we subbed apple cider vinegar in place of the water for finishing the sauce. Delicious with coleslaw on rolls. Added to the favorites!
Excellent! Tender juicy and soooo easy to make. Didn't have to add any cider vinegar like some others commented. Thought it was perfect as is. There was plenty of meat for at least 8 to 10 people using the recommended size roast. The only adjustment I made was to double the water and cornstarch for the sauce and didnt boil it down as far as recommended. The sauce can easily be used for other dishes.
This recipe is outstanding! I cook a lot for my friends, and when I made this the other night, a couple of them commented that it was their favorite thing I've ever made for them. I used about 7 lbs. of pork (bone-in), doubled everything else, and it made about 10 sandwiches with plenty of sauce.
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