Pulled pork with ginger-bourbon sauce

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

( 308 ratings )

Preparation time:
15 minutes
Total time:
8 hours 15 minutes
Makes:
8 Servings
Pulled pork with ginger-bourbon sauce recipe


 
John Cullen

Ingredients

  • 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 apple-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.

Wine Pairing:

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

Nutrition (per Serving)

calories
510 
protein
44 g
carbohydrates
41 g
fat
18 g
fibre
g
sodium
526 mg

One comment on “Pulled pork with ginger-bourbon sauce

  1. Can it be made with less sodium & sugar?
    Thanks, vivian

    Reply

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