How to Make Slow-Cooked Pulled Pork Even Better: Add Bourbon
You already love pulled pork, but have you tried this mouth-watering version with bourbon-peach barbecue sauce? Adding bourbon to a traditional pulled pork dish is a great way to add flavor. Even if you're crunched for time you can still prepare this homemade recipe with ease, thanks to the Crock-Pot® 5-in-1 Multi-Cooker. Seamlessly switch from browning the pork and spices to slow cooking this recipe at a simple touch of the button. Better yet, forget the nuisance of multiple pans to clean: This delicious dinner can be prepared easily in one Multi-Cooker that does it all.
Pulled Pork with Bourbon-Peach Sauce
For a smoky, earthy barbecue flavor with a touch of sweetness infused with the bourbon-peach sauce, give this slow-cooked pulled pork recipe a try.
- 2 teaspoons olive oil
- 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
- 1/2 cup unsalted chicken stock
- 1/3 cup balsamic vinegar
- 1/3 cup molasses
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon crushed red pepper
- 1/2 cup peach preserves
- 2 cups onion, sliced
- 5 garlic cloves, thinly sliced
- 1/4 cup bourbon
- 2 tablespoons cold water
- 2 teaspoons cornstarch
- Select Brown/Sauté and set to high.
- Allow Multi-Cooker to preheat.
- Add oil to cooking bowl.
- Combine paprika, 1/2 teaspoon salt, and black pepper. Rub evenly over pork.
- Add pork to Multi-Cooker and cook for 10 minutes, turning to brown on all sides.
- Remove pork and add chicken stock, balsamic vinegar, molasses, soy sauce and crushed red pepper.
- Cook on high and scrap sides to loosen brown bits.
- Add peach preserves and stir well.
- Select Slow Cook function and return pork to Multi-Cooker.
- Top with onion and garlic.
- Cover and cook on low for 6 1/2 hours, until pork is very tender.
- Remove pork and reserve liquid.
- Shred pork with two forks.
- Use a slotted spoon to remove onion and add to pork, cover with foil.
- Keep liquid in slow cooker and select Brown/Sauté again.
- Stir in the bourbon and cook 15 to 20 minutes, or until the mixture is reduced to about 1 1/2 cups.
- In a bowl combine 2 tablespoons cold water and the cornstarch, mixing until smooth.
- Whisk this mixture into the sauce, stirring constantly until it has thickened slightly.
- Add in remaining 3/4 teaspoon salt.
- Pour the sauce over the pork and toss to coat.
- Serve on buns as sliders if desired.