Serves 12
495 min
Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
Recipe GLPRaec38e50639ee5
Tender, fall-apart pulled pork shoulder slow-cooked to perfection, then tossed with a rich bourbon-peach barbecue sauce. This impressive dish combines the deep smokiness of paprika and red pepper with the sweet complexity of peach preserves and a splash of bourbon. Perfect for sandwiches, platters, or as the centerpiece of a casual gathering. Naturally dairy-free and ready to feed a crowd.
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Ingredients
1 (3½ lb) bone-in pork shoulder roast (Boston butt), trimmed
2 tsp smoked paprika
1¼ tsp kosher salt, divided
1 tsp freshly ground black pepper
2 small onions, halved and thinly sliced
5 garlic cloves, minced
½ cup unsalted chicken stock
½ cup peach preserves
2 Tbsp low-sodium soy sauce
1 tsp crushed red pepper
¼ cup bourbon
2 tsp cornstarch
2 Tbsp cold water
Directions
Heat a large skillet over medium-high heat. In a small bowl, combine smoked paprika, ½ teaspoon of the kosher salt, and black pepper.
Rub the paprika-salt-pepper mixture evenly all over the pork shoulder roast. Lightly coat the hot skillet with cooking spray.
Place the pork in the hot skillet and brown on all sides, turning frequently, for about 10 minutes total. Transfer the browned pork to your slow cooker.
In the same skillet, combine the chicken stock, soy sauce, crushed red pepper, minced garlic, and bring to a boil over medium heat, stirring occasionally.
Remove from heat and stir in the peach preserves until well combined and smooth.
Pour the peach bourbon sauce mixture over the pork in the slow cooker. Top with the sliced onions and any remaining minced garlic.
Cover the slow cooker and cook on low heat for 7 to 9 hours, until the pork is very tender and easily pulls apart with a fork.
Carefully remove the cooked pork from the slow cooker and set on a cutting board. Reserve the cooking liquid. Once cool enough to handle, shred the pork into bite-sized pieces using two forks, discarding any large bones or fat.
Using a slotted spoon, remove the softened onion slices from the slow cooker and add them to the shredded pork, mixing gently.
Discard half of the reserved cooking liquid. Pour the remaining liquid into a saucepan and heat over medium heat.
Add the bourbon to the hot liquid and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the mixture reduces by approximately half.
In a small bowl, whisk together the cold water and cornstarch until smooth. Slowly add this cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
Stir in the remaining ¾ teaspoon kosher salt. Taste and adjust seasonings if needed.
Pour the bourbon-peach sauce over the shredded pork and sliced onions, gently tossing to coat everything evenly.
Serve the pulled pork on toasted buns, over rice, or however you prefer. This dish is best enjoyed hot and can be kept warm in a slow cooker on low for up to 2 hours.
