Slow Cooker Pork with Peach Barbecue Sauce

I think that all of the busyness of the Christmas season has caught up with me.   I was so busy with birthday preparations, getting the house decorated and catering orders that I only managed to fix dinner - 1 day last week!  I share that somewhat embarrassing confession with you just to let you know that we ALL get overwhelmed and overloaded during the holidays - especially food bloggers.  

Don't worry about my dietary requirements though - we managed to survive on a smoked chicken that I picked up from our favorite BBQ restaurant and a batch of vegetarian chili from the freezer.  

This week - I'm determined to do better about getting home cooked meals on the table.  Hello trusty slow cooker.  ​

Ben and I both like pulled pork but it doesn't ever seem practical to make an entire pork shoulder for just two people.  As luck would have it - I found a boneless pork shoulder that was a little over a pound at my local meat market last week.  That is the perfect size for the two of us - with leftovers for lunch the next day. 

Finding a pork shoulder made for two was the perfect excuse to try out my new recipe for Slow Cooker Pork with Peach Barbecue Sauce.  I put the pork in the slow cooker before we left for church on Sunday morning and it made a delicious dinner.  

Slow Cooker Pork with Peach Barbecue Sauce
2 teaspoons smoked paprika
1 1/4 teaspoons kosher salt
1 teaspoon pepper
3 1/2 pound pork shoulder
1/2 cup chicken broth
1/3 cup balsamic vinegar
1/3 cup molasses
2 teaspoons soy sauce
1 teaspoon crushed red pepper
1/2 cup peach preserves
2 cups sliced red onion
5 garlic cloves, sliced
1/4 cup bourbon
2 Tablespoons cold water
2 teaspoons cornstarch

Combine paprika, 1/2 t. salt and pepper.   Rub evenly over pork. 

Add pork to a hot skillet and brown on all sides.  Place pork in crock pot.  ​

Combine   broth, vinegar, molasses, soy and red pepper. 

Whisk in preserves and pour over pork in crock pot.  Top with onion and garlic. 

Cook on low for 4 hours. 

Shred pork with forks or slice.

Spoon onion on top of pork.  
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Pour cooking liquid into a ziploc bag and let sit 10 minutes to allow fat to separate. 

Pour drippings into skillet - avoiding fat.   Stir in bourbon and bring to a boil.  Cook until reduced to 1 1/2 cups.  

Combine 2 T. cold water and cornstarch.  Stir mixture and 3/4 t. salt into skillet liquid.  Cook 2 minutes. 

Drizzle sauce over pork and onions.  

I was really frustrated with myself over this meal because I drastically overcooked the pork.  I cooked my 1.5 pound boneless pork shoulder for 6 hours - big mistake.  I adjusted the recipe to say 4 hours but that is really just my best guess at this point.  The flavor of the meat was really good and I will definitely try this recipe again - with a shorter cooking time.  

​Ciao!

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