Poco Loco wrote:
The latest pulled pork recipe. Haven't tried it yet, but a friend has and
says it's better than the
old one. Gonna give it a shot while at Gettysburg next week. I won't be
using the frying pan for
browning, but will use the charcoal grill to singe the outside of the meat chunks.

Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce

Ingredients
2 teaspoons Spanish smoked paprika
1 1/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
Cooking spray $
1/2 cup unsalted chicken stock (such as Swanson)
1/3 cup balsamic vinegar $
1/3 cup molasses
2 tablespoons lower-sodium soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups vertically sliced onion $
5 garlic cloves, thinly sliced
1/4 cup bourbon
2 tablespoons cold water $
2 teaspoons cornstarch
Preparation
1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2
teaspoon salt, and black
pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to
pan; cook 10 minutes, turning
to brown on all sides. Place pork in a 6-quart electric slow cooker.
2. 2. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a
boil, scraping pan to loosen browned bits. Add preserves, stirring with a
whisk. Pour mixture over
pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or
until pork is very tender.
Remove pork from pan, reserving liquid; cool slightly. Shred with 2
forks. Remove onion with a
slotted spoon; add to pork.
3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring
cup. Pour cooking liquid
into bag; let stand 10 minutes (fat will rise to the top). Seal bag;
carefully snip off 1 bottom
corner of bag. Drain drippings into skillet, stopping before fat layer
reaches opening; discard fat.
Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until
mixture is reduced to about 1
1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small
bowl, stirring with a whisk;
add cornstarch mixture to sauce, stirring constantly until thickened.
Stir in remaining 3/4 teaspoon
salt. Drizzle sauce over pork; toss gently to coat.

Use the pan. You need to caramelize the meat, and you want the drippings
for the sauce.