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Pulled pork with ginger-bourbon sauce


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  • 1 medium onion, thinly sliced
  • 2 kg boneless pork shoulder
  • 355 mL can ginger ale
  • 1 cup apple jelly
  • 1 cup ketchup
  • 1/2 cup apple-cider vinegar
  • 1/3 cup bourbon
  • 2 tbsp Worcestershire sauce
  • 2 tsp Tabasco sauce
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger


Servings 8


Step 1

1.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.

2.Remove pork to a large cutting board and onion to a large bowl. Discard liquid. Using two forks, shred pork.

3.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.


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