- 8
Ingredients
- FOR SAUCE:
- 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
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 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.
Wine Pairing:
A less dry red is a perfect match for saucy stews and comforting slow-cooked meals. This one is peppery with plenty of juicy dark fruit. Sebeka Cabernet Pinotage, South Africa, $13