Slow Cooker Pulled Pork With Ginger-Bourbon Sauce


  • Prep Time15 mins
  • Total Time8 hrs 15 mins
*PLUS Serves: 8
Slow Cooker Pulled Pork With Ginger-Bourbon Sauce

(Photography: John Cullen)

Chatelaine Triple Tested

We love the idea of slow cookers, but hate all the prep. Here's an easy (and tasty) dish you can make just by popping in the ingredients.


  • 1 medium onion, thinly sliced

  • 2 kg boneless pork shoulder

  • 355-mL can ginger ale


  • 1 cup apple jelly

  • 1 cup ketchup

  • 1/2 cup cider vinegar

  • 1/3 cup bourbon

  • 2 tbsp Worcestershire sauce

  • 2 tsp Tabasco sauce

  • 1 tsp garlic powder

  • 1/2 tsp ground ginger


  • Place onion slices in an even layer in slow-cooker insert. Trim skin and any excess fat from pork. Lay over onion. Pour in ginger ale. Cover and cook on low until meat is very tender, about 8 hours.

  • Remove pork to a large cutting board and onion to a large bowl. Discard liquid. Using two forks, shred pork.

  • Whisk apple jelly with ketchup, vinegar, bourbon, Worcestershire, Tabasco, garlic powder and ground ginger in a large saucepan, then set over medium-high. Bring to a boil, whisking occasionally, until apple jelly is dissolved and sauce is smooth, 6 to 8 min. Add shredded pork and onion. Stir until all meat is coated with sauce. Remove from heat. Serve on toasted kaiser buns with coleslaw. Pork will keep well, refrigerated, up to 3 days.

Nutrition (per serving)

Calories 510, Protein 44g, Carbohydrates 41g, Fat 18g, Fibre 1g, Sodium 526mg.

Wine Pairings

Slow Cooker Pulled Pork With Ginger-Bourbon Sauce

A less dry red is a perfect match for saucy stews and comforting slow-cooked meals. This one is peppery with plenty of juicy dark fruit. Sebeka Cabernet Pinotage, South Africa, $13

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