Slow Cooker Pulled Pork With Bourbon-Peach Barbecue Sauce Recipe

Name: Slow Cooker Pulled Pork With Bourbon-Peach Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Slow Cooker Pulled Pork With Bourbon-Peach Barbecue Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Pulled Pork With Bourbon-Peach Barbecue Sauce

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