Slow Cooker Pulled Pork With Ginger-Bourbon Sauce
507
- Prep Time15 mins
- Total Time8 hrs 15 mins
(Photography: John Cullen)
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.
Ingredients
1 medium onion, thinly sliced
2 kg boneless pork shoulder
355-mL can ginger ale
FOR SAUCE:
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
Instructions
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
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