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Pulled Pork with Ginger Bourbon Sauce - West Bend

Pulled Pork with Ginger Bourbon Sauce

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Full Recipe Details


1 medium onion, thinly sliced 3-4 lb boneless pork shoulder ½ cup water Coleslaw 4 pretzel buns or your favorite type of bun Sauce ingredients 1 cup apple jelly 1 cup ketchup ½ cup apple cider vinegar ⅓ cup bourbon 2 tablespoons Worcestershire sauce 2 teaspoons Tabasco sauce ½ teaspoon ground ginger

Cooking Process

Place the sliced onion in an even layer on bottom of the cooking vessel. Trim the skin and any excess fat from the pork. Place the pork over onions and add water. Cover and cook on low until meat is tender, about 8 hours. When done, remove the pork to a cutting board and drain cooking liquid from the onions. Shred pork then return to the cooing vessel with onions. Prepare the sauce: Whisk the apply jelly with ketchup, vinegar, bourbon, Worcestershire, Tabasco, and ground ginger in a large saucepan set to medium meat. Bring to a boil, whisking occasionally until the apple jelly dissolves and sauce is smooth. Mix the sauce into the shredded meat and onions and stir until well combined. Turn slow cooker onto the low setting to keep warm until serving. Serve on your favorite buns and top with coleslaw.


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