Happy summer! It’s been nothing but blue skies here in the Pacific Northwest which means more opportunities for bbq’s. Here is a slow cooker recipe from Cooking light that I really enjoyed. It has a deep, fairly rich sweetness so go easy when adding in the sauce to meat. The homemade coleslaw is a must and definitely balances out the dish.
- 2 teaspoons Spanish smoked paprika
- 1¼ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 (3½-pound) bone-in pork shoulder roast (Boston butt), trimmed
- Cooking spray
- ½ cup unsalted chicken stock
- ⅓ cup balsamic vinegar
- ⅓ cup molasses
- 2 tablespoons lower-sodium soy sauce
- 1 teaspoon crushed red pepper
- ½ cup peach preserves
- 2 cups vertically sliced onion
- 5 garlic cloves, thinly sliced
- ¼ cup bourbon
- 2 tablespoons cold water
- 2 teaspoons cornstarch
- 1 head green cabbage, cored, quartered and thinly sliced
- 1½ Tbs. kosher salt, plus more, to taste
- ½ cup mayonnaise
- 1½ Tbs. granulated sugar
- 1 Tbs. fresh lemon juice
- 1 tsp. celery seed
- 2 Tbs. cider vinegar
- Freshly ground black pepper, to taste
- 2 carrots, peeled and julienned
- Pulled Pork Preparations
- Heat a large skillet over medium-high heat. Combine paprika, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides. Place pork in a 6-quart electric slow cooker.
- Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic. Cover and cook on LOW 6½ hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
- Place a large zip-top plastic bag inside a 4-cup glass measuring cup. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat. Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until mixture is reduced to about 1½ cups. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining ¾ teaspoon salt. Drizzle sauce over pork; toss gently to coat.
- Coleslaw Preparation
- Put the cabbage in a large bowl, sprinkle with the 1½ Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.
Pork Recipe from Cooking Light
Coleslaw Recipe from Williams and Sonoma