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Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce
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| 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... more» Yield: Serves 12 (serving size: about 3 ounces meat and about 2 tablespoons sauce) Hands On: 30 Minutes Total: 7 Hours Nutritional Information Amount per serving Calories: 206 | |
| Fat, 5.9g | |
| Saturated fat: 2g Monounsaturated fat: 2.6g Polyunsaturated fat: 0.7g Protein: 17g Carbohydrate: 20g Fiber: 1g Cholesterol: 54mg Iron: 2mg Sodium: 369mg Calcium: 41mg | |
| 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 |
Preparation
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.
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