Slow Cooker Pulled Pork Sliders with Bourbon-Peach Barbecue Sauce

Okay…..this one hits my favorite list of new recipes I’ve tried this year so far.  Wow….packed with flavor!  I didn’t skip a step, I did everything as they did with the only exception of adding thinly sliced Zuchinni to the Slaw.   Incredible! Kids loved it too!! I love finding new recipes and as always I found this one through Cooking Light.  (click on the pictures….drool) ;))

Pulled pork sandwich cooking light

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peach preservespulled pork sandwich cooking light7

Ingredients

 
  • 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
  • Cooking spray
  • 1/2 cup unsalted chicken stock (such as Swanson)
  • 1/3 cup balsamic vinegar
  • 1/3 cup molasses
  • 2 tablespoons lower-sodium soy sauce
  • 1 teaspoon crushed red pepper
  • 1/2 cup peach preserves
  • 2 cups vertically sliced onion $
  • 5 garlic cloves, thinly sliced
  • 1/4 cup bourbon $
  • 2 tablespoons cold water $
  • 2 teaspoons cornstarch

Preparation

  1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.
  2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
  3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining 3/4 teaspoon salt. Drizzle sauce over pork; toss gently to coat.

Recipe Time

Hands On: 30 Minutes
Total: 7 Hours

Nutritional Information

Amount per serving

  • Calories: 206
  • Fat: 5.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 17g
  • Carbohydrate: 20g
  • Fiber: 1g
  • Cholesterol: 54mg
  • Iron: 2mg
  • Sodium: 369mg
  • Calcium: 41mg
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