Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

 Recipe
Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. In the slow cooker, this earthy, aromatic spice adds outdoor smoked barbecue flavor.

 

Yield:

Serves 12 (serving size: about 3 ounces meat and about 2 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 7 Hours

Nutritional Information

Calories 206
Fat 5.9 g
Satfat 2 g
Monofat 2.6 g
Polyfat 0.7 g
Protein 17 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 54 mg
Iron 2 mg
Sodium 369 mg
Calcium 41 mg

Ingredients

2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water
2 teaspoons cornstarch

Preparation

1. 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.

2. 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.

3. 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.

Note:

Ann Taylor Pittman,

July 2014
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