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.
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.
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This recipe turned out perfectly. I was a bit worried initially that it would have too much of a kick, but once everything cooked down, it was perfect. It was super easy to brown the meat in the pan, and move to the slow cooker. I'll be making this recipe again.
I have made this recipe about ten times now as it became a family favorite after the very first offering. I've learned to prepare the meal (searing the meat; cutting up the onions/garlic; making the sauce) the night before, as looking at raw pork in the early hours doesn't do it for me. I put the prepared pork, sauce and onions/garlic in the crockpot and into the fridge. First thing in the morning, I take it out and put it into the crock pot warmer. I've found that cooking it 8-10 hours only makes it more tender.I haven't been able to find peach preserves, so I just buy a can of peach slices, drain them and then blend them in a food processor. I freeze what I don't need in 1/2 cup portions for the next time.I also hide a bottle of bourbon behind the balsamic vinegar and molasses so it doesn't get used for nefarious purposes!
Very good but agree with reviewer that suggested it needs more vinegar -- otherwise it's a little too sweet. I added about 2 t. -1 T. apple cider vinegar to the finished product and thought that improved it.
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!
This was delicious! Had guests over for dinner and everyone loved it. Made the recipe as is and thought it was the best recipe for pulled pork. Easy and tender with great flavor. The recipe says it serves 12 at 3 oz per person. I fed 5 adults and only had a little bit leftover (a small serving). Served with 'slaw and grilled corn.
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.