Ingredients
-
1
onion
, thinly sliced
-
2-kg
boneless
pork shoulder
-
1
355-mL can
ginger ale
Sauce
-
1 cup
apple jelly
-
1 cup
ketchup
-
1/2 cup
cider vinegar
-
1/3 cup
bourbon
-
2 tbsp
Worcestershire sauce
-
2 tsp
Tabasco sauce
-
1 tsp
garlic powder
-
1/2 tsp
ground
ginger
Instructions
- Spread onion slices evenly in slow cooker. Trim and discard 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 cutting board and onion to a bowl. Discard liquid. Using two forks, shred pork.
- Whisk remaining ingredients in a large saucepan, then set over medium-high. Bring to a boil, whisking occasionally, until sauce is smooth, about 8 min. Add pork and onion, and stir to coat with sauce. Remove from heat. Serve on toasted kaiser buns with coleslaw. Cover and refrigerate pork up to 3 days.
Nutrition (per serving)
- Calories
- 510,
- Protein
- 44 g,
- Carbohydrates
- 41 g,
- Fat
- 18 g,
- Fibre
- 1 g,
- Sodium
- 526 mg.
Tip
If you prefer to omit the bourbon, increase apple jelly to 1 1/4 cups and cider vinegar to 2/3 cup to keep the sweet-sour balance
Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.
