Pulled pork with ginger-bourbon sauce
* PLUS Serves: 8
Photo, 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.
, thinly sliced
- 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.
Make jalapeno cornbread in your slow cooker
Nutrition (per serving)
- 44 g,
- 41 g,
- 18 g,
- 1 g,
- 526 mg.
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