Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
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Cook time: 
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Serves: 12 (about 3½ oz pork)
 
Ingredients
  • 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
  • nonstick 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: about 3½ oz pork Calories: 203 Fat: 5.3 Carbohydrates: 11.6 Sugar: 5.8 Sodium: 420 Fiber: 0.6 Protein: 24.8 Cholesterol: 78
Recipe by Prevention RD at https://preventionrd.com/2018/03/slow-cooker-pulled-pork-with-bourbon-peach-barbecue-sauce-weekly-menu/