When I made Nigella Lawson’s Bourbon Glazed Ribs back in December, little did I know that I would adore this sauce so much that I would try to jazz it up in the slow-cooker. This will be the ONLY sauce I use for pulled pork for quite some time. The flavor is phenomenal and this Bourbon Slow Cooked Pulled Pork, served with my poblano rice, is a winner of a dinner! Sidenote: the leftover pork makes a killer sandwich the next day!
Ingredients
- 2 lb. pork shoulder
- 1/2 cup packed dark brown sugar
- 3/4 cup bourbon
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato ketchup
- 1 large onion, sliced
Directions
- Season the pork with salt and pepper. Brown the pork on all sides and place in slow cooker.
- Scatter the sliced onions around the slow cooker.
- In a large bowl, mix the dark brown sugar, bourbon, soy sauce, Dijon mustard, and ketchup. Pour over the pork and onion mixture.
- Set the slow cooker to low and cook the pork mixture for 8 hours.
- At the end of 8 hours, remove the pork let it rest for 10-15 minutes.
- Using an immersion blender, blend the onions and the sauce to a smooth mixture. If you don’t have an immersion blender, use your blender – it will be just fine.
- Shred the pork and mix some of the sauce with the shredded pork. Serve with extra sauce if requested.
- Enjoy!
Notes
Recipe adapted from Nigella Lawson
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http://cookinginstilettos.com/bourbon-slow-cooked-pulled-pork/This recipe was featured at Cooking In Stilettos.com and, unless otherwise noted and attributed, retains the copyright.
Gather your ingredients
Brown the pork
Shred and Sauce
The end result
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Ohhhh, this looks really good! And simple!
And what a steal you got on that pork roast!
I think it was a shoulder, not a roast. That’s why it was so cheap.
Twitter: SueonFood
says:
That looks so tasty. I bet the bourbon makes it extra good. I'd like that wrapped in a warm tortilla with some tomatillo salsa on top. Yum.
OMG….I had this yesterday at a baby shower. I have NEVER tasted anything sooooo good!!!!!!!
I made this on the weekend and it was fantastic. We eat pulled pork in warm tortillas, and my one complaint is that the sauce was too runny, making for very messy sandwiches. What can I do to this to thicken up the sauce? After blending, should I put it in a pot and boil it down a bit? Or can I do something else?
You can always boil it down for a bit – it will definitely intensify the flavors
Twitter: omgyummyblog
says:
Happy Happy SITS day! So excited to see you featured. Love this recipe. @dormantchef and I make a bourbon-marinated baby back rib recipe that just rocks. Bourbon is a lovely thing with pork isn’t it?
Beth (OMG! Yummy) recently posted..Celebrating Four Generations on Mother’s Day
This pork is absolutely mouthwatering! Thank you for sharing this recipe on RecipeNewZ. It was very popular with our visitors, and as such it is now featured on our Facebook page: http://www.facebook.com/RecipeNewZ Congratulations!
I want to do a Kentucky Derby party for around 40-50 people and serve pulled pork sandwiches using this yummy recipe. How many people does the recipe serve? Its a fundraiser so I have to be mindful of the cost but I am not a cook so I’m trying to guess how to multiply this receipe and adapt it to how much I’ll need for sandwiches. Also, I plan on just serving it with chips and red velvet cupcakes, but I need a little something more to serve with it. We always serve cole slaw or salad; can you think of something different??? and easy!! Thank you so much, sure appreciate any help!!
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