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Pulled Pork with Ginger-Bourbon Sauce Recipe

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This recipe for Pulled Pork with Ginger-Bourbon Sauce is from ERIKA' S Friend's & Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, thinly sliced
2-kg boneless pork shoulder roast
355-ml can ginger ale

Ginger-Bourbon Sauce:
1 c apple jelly
1 c ketchup
1/2 c apple-cider vinegar
1/2 c bourbon
2 tbsp Worcestershire sauce
2 tsp Tabasco sauce
1 tsp garlic powder
1/2 tsp ground ginger
Directions:
Directions:
Place onion slices in an even layer in a 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 9 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, 6-8 minutes. Add shredded pork and onion. Stir until all meat is coated with sauce. Remove from heat. Serve on toasted kaiser buns with coleslaw or favourite salad. Pork will keep well, refrigerated, up to 3 days.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 Minutes
Personal Notes:
Personal Notes:
Avoid the cost of a large bottle of bourbon and purchase 50 ml bottles - recommend Jack Daniels.

 

 

 

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