LOW AND SLOW
Dial up the yum!
Tougher cuts of meat are derived from parts of the animal that are exercised more often, so they tend to be lower in fat and richer in taste. These traits make them the perfect candidate for your slow cooker. chatelaine.com PULLED PORK WITH GINGER-BOURBON SAUCE
Prep: 15 minutes Total time: 8 hours 15 minutes
Serves: 8
We love the idea of slow cookers, but hate all the prep. Here’s an easy (and tasty) dish you can make just by popping in the ingredients. 1 medium onion, thinly sliced 2 kg boneless pork shoulder 355-mL can ginger ale
For sauce:
1 cup apple jelly 1 cup ketchup 1/2 cup cider vinegar 1/3 cup bourbon 2 tbsp Worcestershire sauce 2 tsp Tabasco sauce 1 tsp garlic powder 1/2 tsp ground ginger 1. 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. 2. Remove pork to a large cutting board and onion to a large bowl. Discard liquid. Using two forks, shred pork.
3. Whisk apple jelly with ketchup, vinegar, bourbon, Worcestershire, Tabasco, garlic powder and ground ginger in a large saucepan, then set over medium-high heat.
4. Bring to a boil, whisking occasionally, until apple jelly is dissolved and sauce is smooth, 6 to 8 minutes.
5. 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.