Pulled pork with ginger-bourbon sauce
Prep 15 min
Total 8 hours 15 min
Plus Serves: 8
Updated Jul 20, 2015
Chatelaine
Ingredients
FOR SAUCE:
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
Calories 510, Protein 44 g, Carbohydrates 41 g, Fat 18 g, Fibre 1 g, Sodium 526 mg.Make jalapeno cornbread in your slow cooker
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
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