2. Pulled Pork with Bourbon-Peach Sauce
This My Recipes pulled pork tastes exactly how a summer meal should. The bourbon-peach sauce pulls this mouthwatering meal together, while the seasonings create an outdoor smoked barbecue flavor. The recipe, which serves twelve, contains 206 calories and 5.9 grams of fat per serving.
- 2 teaspoons Spanish smoked paprika
- 1 ¼ teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 (3 ½-pound) bone-in pork shoulder roast (Boston butt), trimmed
- Cooking spray
- ½ cup unsalted chicken stock (such as Swanson)
- 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
Directions: 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 four 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 6 ½ 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 1 ½ 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.
Recommended wine pairings: Rosé, 2013 Patria Cabernet Sauvignon