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! The key, in my opinion, searing the pork before adding it to the slow cooker. Added bonus if you have a slow cooker insert that is stovetop friendly like mine because those little brown bits on the bottom of the pan add so much flavor.
So – the next time you want to make some of the best pulled pork you have ever tried – make this dish. I promise that it will be your new go-to recipe!
Gather your ingredients
Brown the pork
Shred and Sauce
The end result
- 2 lb. pork shoulder
- ½ cup packed dark brown sugar
- ¾ cup bourbon
- 2 tablespoons soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato ketchup
- 1 large onion, sliced
- 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.
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