Bourbon Peach Pulled Pork with Lemon Dill Coleslaw

Bourbon Peach Pulled Pork with Lemon Dill coleslaw is the perfect recipe to finish off my Father’s Day BBQ series.  My hubby loves pork and will eat it any way he can get it; bacon, carnitas, ham, especially BBQ pork anything!  I wanted to create a twist on your typical pulled pork recipe with a blend of spice and sweetness.  Since the sauce contains bourbon (he has become quite the lover of bourbon over the years) you can imagine the look on his face when I explained what was in this BBQ sauce.

Let me tell you a little secret, this recipe is not cooked on a grill or in a smoker!  This recipe uses a slow cooker, I know crazy right!  This recipe is amazing because you don’t have to slave over a hot grill, which in AZ during the summer is a blessing let me tell you!  You just set it and forget it and a few hours later, voila!  Amazing tender succulent pork that shreds beautifully!  So how do I get that smokey grill flavor into the pulled pork, it is all about the rub you use.

I use Spanish smoked paprika and Oil & Vinegar’s Smokey Herb and Spice Rub to get that earthy outdoor smoked barbecue flavor.  The aromatic spices in the Smokey Herb and Spice rub provides such amazing flavor that you will think this pulled pork was sitting in a smoker all day.

This is a sponsored post written by me on behalf of Oil & Vinegar. All opinions are entirely my own.

This pulled pork has an amazing flavor profile with the combination of spices, bourbon and peach preserves.  The spicy, earthy and sweet barbeque sauce will have you craving this dish every day!  Eat it plain or make a fantastic pulled pork sandwich with the meat and coleslaw, either way it ends up as deliciousness!

Let’s take some time to talk about this amazing coleslaw for a minute shall we.  Super simple to make, fresh and bursting with dill flavor.  The Lemon Dill Mustard and Marc de Champagne vinegar from Oil & Vinegar are my staples for not only this coleslaw recipe but mixed with olive oil they make a fantastic salad dressing too.  The mustard is packed with dill flavor and has tiny mustard seeds in it that provide great texture to the dressing.  The seeds literally burst with every bite!

This recipe is definitely sure to make your special Father’s Day meal a success!  Don’t forget that Oil & Vinegar is offering a special discount for my readers!  Enter Simple20 while checking out online and receive a 20% discount off your purchase!

Ingredients:

• 2 teaspoons Oil & Vinegar Smoked Paprika
• 2 teaspoons Oil & Vinegar Smokey Herb and Spice Rub
• 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
• 1/3 cup Oil & Vinegar Peach Pulp Vinegar
• 1/3 cup molasses
• 2 tablespoons lower-sodium soy sauce
• 1 teaspoon crushed red pepper
• 1/2 cup peach preserves
• 2 cups sliced onion
• 5 garlic cloves, minced
• 1/4 cup bourbon
• 2 tablespoons cold water
• 2 teaspoons cornstarch

Lemon Dill Coleslaw Ingredients:

• ½ head of Green Cabbage, shredded
• ½ head of Red Cabbage, shredded
• 1 Yellow Bell Pepper diced
• ½ Cup Olive Oil Mayonnaise
• 2 Tablespoons of Oil & Vinegar Lemon Dill Mustard
• 1 Tablespoon of Oil & Vinegar Marc de Champagne Vinegar
• Pinch of sugar
• Salt and pepper to taste

Directions:

Heat a large skillet over medium-high heat. Combine paprika, smokey herb and spice rub, 1/2 teaspoon salt, and black pepper; rub evenly over pork. Coat pan with cooking spray and add pork to pan.

Cook 10 minutes, searing pork on all sides.

Place pork in slow cooker.

Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits.

Stirring mixture with a whisk, add peach preserves.

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. Shred pork with 2 forks. Remove onion from slow cooker with a slotted spoon and add to shredded pork.

Place a large zip-top plastic bag inside a large glass measuring cup or mixing bowl. Pour cooking liquid into bag from slow cooker.  Let sit 10 minutes so the 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.

Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add the cornstarch mixture to sauce, stirring constantly until thickened.

Stir in remaining 3/4 teaspoon salt.

Drizzle sauce over pork and toss gently to coat.

Lemon Dill Coleslaw Directions:

Thinly slice green and red cabbage.  Dice the Yellow bell pepper and set aside in a large bowl.

Mix Mayonnaise, Lemon Dill Mustard, vinegar and sugar in a bowl.

Pour dressing into bowl containing cabbage and stir to coat the vegetables.

Season with salt and pepper to taste

Recipe adapted from MyRecipes