Since my hubby went through all the effort of smoking meat which is a day long process I thought I would go the extra mile and make my own sauce to go with the pulled pork. I really liked the flavor of this sauce so I’m going to be keeping it in my recipe box. I’ve posted the whole recipe for the pork shoulder and sauce, but we didn’t make our pork this way.
Pulled Pork with Ginger-Bourbon Sauce
(Adapted from Chatelaine)
1 medium onion, thinly sliced 2 kg boneless pork shoulder
355 mL can ginger ale
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
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.