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Pulled Pork with Ginger Bourbon Sauce (13pts) Recipe

   
 

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     Pulled Pork with Ginger Bourbon Sauce (13pts)

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Preptime   8 hours 15 minutes
Wine/Beverage
Recommendations
  Sebeka Cabernet Pinotage, South Africa

Ingredients
1 medium onion, thinly sliced
2 kg boneless pork shoulder
355 mL can diet ginger ale
Sauce-
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

Instructions
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.
Nutrients per Serving 510 calories 44 g protein 41 g carbohydrates 18 g fat 1 g fibre 526 mg sodium
Serving Suggestions
Serve on toasted kaiser buns with coleslaw.


Originally Submitted
7/9/2011





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