Pulled Pork with Ginger Bourbon Sauce

By doodanger

Ingredients

• 1 medium onion, thinly sliced
• 2 kg. boneless pork shoulder
• 355ml. can ginger ale
• For sauce
• 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

Preparation

Step 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.

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 minutes. 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.