Pulled Pork with Whiskey Barbecue Sauce
 
 
This 'rubbed' pulled pork is so easy to put together, and is a slice of heaven when you pair it with this whiskey barbecue sauce.
Author:
Recipe type: Slow Cooker
Serves: 18-20
Ingredients:
  • 1 (6 pound) bone-in pork shoulder roast, Boston Butt, trimmed if there is too much fat
  • 4 tsp smoked paprika
  • 2½ tsp salt kosher salt, divided
  • 2 tsp ground black pepper
  • 1 cup unsalted chicken broth
  • ⅔ cup balsamic vinegar
  • ⅔ cup molasses (if you don't have molasses on hand, you can substitute brown sugar)
  • 4 Tbsp soy sauce
  • 2 tsp red pepper flakes
  • 2 cups slice onions
  • 4 cloves garlic, minced
  • ½ cup whiskey
  • 4 Tbsp cold water
  • 4 tsp cornstarch
Directions:
  1. Combine the paprika, 1 tsp salt, and black pepper. Rub evenly over pork.
  2. Coat a large skillet with cooking spray and heat over medium/high heat. Add pork to the pan and cook for 10-15 minutes, turning to brown all sides. Place pork in a large electric crock pot (slow cooker).
  3. Add chicken stock and next 4 ingredients (through red pepper flakes) to skillet; bring to a boil, scraping pan to loosen browned bits. Pour mixture over pork, and top with sliced onions and garlic. Cover and cook on LOW for 8 hours, or until pork is very tender.
  4. Remove pork from pan (reserving the liquid) and cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
  5. Skim the fat off of the liquid in crock pot, and place skimmed drippings into the large skillet. Stir whiskey into these drippings and bring to a boil. Cook about 15 minutes, or until liquid is reduced by half.
  6. Combine 4 Tbsp cold water and cornstarch in a small container. If you have a small container with a lid, it is great to just shake the water and cornstarch to combine. Using a whisk, add the cornstarch mixture to your sauce, stirring constantly until thickened. Stir in remaining salt if desired. Drizzle sauce over pork; tossing to coat.
  7. This pork freezes well, just pour remaining sauce on it, pack it up in a freezer safe container.
Recipe by tempting thyme at https://temptingthyme.com/2014/07/03/pulled-pork-whiskey-barbecue-sauce/