Slow Cooker Pork with Peach BBQ Sauce.
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, slow cooker pork with peach bbq sauce. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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How to Prepare Favorite Slow Cooker Pork with Peach BBQ Sauce
Slow Cooker Pork with Peach BBQ Sauce is one of the most well liked of recent trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions daily. Slow Cooker Pork with Peach BBQ Sauce is something which I have loved my whole life. They're fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have slow cooker pork with peach bbq sauce using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker Pork with Peach BBQ Sauce:
- Prepare 2 Tsp of Paprika.
- Make ready 11/4 Tsp of Kosher Salt, divided.
- Make ready 1 Tsp of Course ground black Pepper.
- Get 1 of Pork Shoulder (original recipe called for bone in).
- Take 1/2 Cup of Chicken Stock.
- Take 1/2 Cup of Balsamic Vinegar.
- Prepare 1/2 Cup of Molasses.
- Make ready 2 Tsp of Reduced Sodium Soy Sauce.
- Make ready 1 Tsp of Crushed Red Pepper.
- Prepare 1/2 Cup of Peach Preserves.
- Make ready 1/2 of Diced White Onion.
- Take 5 Tsp of Minced Garlic.
- Prepare 1/4 Cup of Bourbon Whiskey.
- Take 2 Tbsp of Cold Water.
- Make ready 2 Tsp of Corn Starch.
Steps to make Slow Cooker Pork with Peach BBQ Sauce:
- In a well ventillated kitchen, or on your grill on your balcony, braise the pork 2.5 Minutes on each side, in a large cast iron or stainless steel pan coated with Pam or Canola oil, and put the pork shoulder in the crock pot, and turn it on low..
- In a non reactive bowl, mix the chicken stock, balsamic vinegar, Molasses and Soy Sauce. Pour it into the pan you cooked the pork roast in, bringing it nearly to a boil. Use a whisk to deglaze the pan for about 10 Minutes. Pour the mixture back into the non reactive bowl, and transfer it (pour it over the pork shoulder in the slow cooker)..
- Sprinkle the diced white onions over the Pork Shoulder, along with the minced Garlic. Using a spoon, spread the peach preserves over the top of the Pork Shoulder. Cook the Pork Shoulder on Medium for 1.5 - 2 hours, then you can shift the temperature back to low, and cook it on low for 3.5 hours or so. Temp the Pork Shoulder, and it should be close to 170 degrees which it's safe to serve at..
- After the Pork Shoulder has slow cooked for 4.5 to 5.5 hours or so, assuming some of the cook time was done at Medium rather than low the entire time. If it cooked at low, I'd suggest cooking at least 6.5 hours, and making sure the meat temperature reaches a safe 170 degrees..
- Drain the juices from the slow cooker pot, strain them into a gravy separator, and let sit for 10 minutes to drain off the fat from the gravy. This should render about 3 cups of liquid. Add the bourbon. Reduce the liquid in a non stick fry pan, keeping it moving and scraping the pan the entire time until it boils off about 2/3 to 1/2 of the 3 cups. Mix 2 tablespoons of cold water with the cornstarch in a small bowl or ramekin, and add it to the reduced juices, to thicken it into a gravy..
- Slice the roast and serve it with garlic baby potatoes, and green beans, with gravy on the side..
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