A less-dry red wine is a perfect match for this comforting slow-cooked meal.
Pulled Pork with Ginger Bourbon Sauce
Ingredients
1 medium onion, thinly sliced
2 kg boneless pork shoulder
355 ml can ginger ale
FOR SAUCE:
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
Method:
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.
Serves 8.
Courtesy of Claire Tansey
www.chatelaine.com