Confession: I’ve never wanted a glass of wine more in my life. A chilled glass of pinot grigio with dinner, or a dry glass of Chianti with some pasta? Gaaah!!
I know a few ounces of wine late in pregnancy is controversial and not quite the banished behavior it was once thought to be, but it still hasn’t been worth the risk to me. I have the occasional non-alcoholic beer which hits the spot…for beer. But wine or a yummy summer cocktail? Yeah, I want one. Badly.
Note to self: STOP PINNING DELICIOUS-LOOKING COCKTAILS.
Alcohol in cooking, however? Bring it. So much flavor and not the risk to baby Shea.
I bought mini bottles of dry white wine for cooking so opening an entire 750 ml bottle wasn’t necessary…or there to tease me.
Booze? We have a limited stock of tequila, vodka, bourbon, and whiskey…with a lot of Captain Morgan — Mr. Prevention’s favorite. The bourbon hasn’t been touched in years, but Google told me it was good to go.
As we prepared for weekend guests, I took survey of our booze stock and perused Cooking Light, coming upon this recipe and instantly drooling. Despite meat not being my most loved food during pregnancy, meat with big flavor is tempting regardless. Add to that those slow-cooked onions, garlic, and peach preserves?
Heavenly. And very much so summer.
We served this pulled pork on the beloved burger bun, but the sky is the limit. Quesadillas? Tacos? Stuffed into a baked potato? Adorning a salad? Straight-up with a fork? Want, want, want.
- 2 tsp smoked paprika
- 1¼ tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 1 (3½ lb) bone-in pork shoulder roast (Boston butt), trimmed
- Cooking spray
- ½ cup unsalted chicken stock
- ⅓ cup balsamic vinegar
- ⅓ cup molasses
- 2 Tbsp low-sodium soy sauce
- 1 tsp crushed red pepper
- ½ cup peach preserves
- 2 small onions, halved and thinly sliced
- 5 garlic cloves, minced
- ¼ cup bourbon
- 2 Tbsp cold water
- 2 tsp cornstarch
- Heat a large skillet over medium-high heat. Combine paprika, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat hot skillet with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides; transfer to an electric slow cooker.
- To the skillet, add stock and next 4 ingredients (through crushed red pepper); bring to a boil over medium heat. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic.
- Cover crock pot and cook on low for 7-9 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.
- Discard half of the reserved liquid and heat remainder in a sauce pan over medium heat; stir bourbon and bring to a boil. Reduce heat and simmer for 10 minutes or until mixture is reduced by half. Combine cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining ¾ teaspoon salt. Drizzle sauce over pork; toss gently to coat. Serve on buns, if desired.
Busy, long day ahead….go!