Photo: Roberto Caruso
Let the slow cooker do all the work for this crowd-pleasing pulled pork recipe.
1 onion, thinly sliced
2-kg boneless pork shoulder
1 355-mL can ginger ale
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
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.
Calories 510, Protein 44g, Carbohydrates 41g, Fat 18g, Fibre 1g, Sodium 526mg.
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.
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