U.S. - Pulled Pork with Bourbon-Peach Barbecue Sauce
- 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
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. 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. 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.