Let’s have a Labor Day where we don’t have to labor over dinner!
Bourbon Peach BBQ Pulled Pork to the rescue. It cooks in the slow cooker (Crock Pot) so the day is YOURS to do other things.
Pull a few ingredients together, do a little chopping and mixing, and you’ve got dinner ready to go.
You can feed a few and have awesome leftovers or a feed a crowd for the exact same effort.
No need to heat up your oven, no need to feel left out of the BBQ scene if you don’t have an outdoor grill.
It’s all good with this one. Oh, and there’s bourbon!
Here’s what you need:
Boston Butt Pork Roast, Onion, Garlic, Olive Oil, Chicken Broth, Molasses, Peach Preserves, Soy Sauce/Tamari (GF), Balsamic Vinegar, Bourbon, Cornstarch (not pictured), Smoked Paprika, Red Pepper Flakes, Salt & Pepper.
Yes, there are a lot of ingredients but by now you probably have most of them on hand. If you don’t already have peach preserves, buy a big jar and you can make Yummy Oven Glazed Chicken the next night. See how easy that was? I’ve got almost your whole weekend covered!
I have a 3½-4 pound Boston Butt Pork Roast. Mine is boneless and tied by the butcher but if your store only has bone in, that will work just as well.
And since I am not the first person to think of having pulled pork on a summer holiday weekend, chances are very good that Boston Butt Roasts are on sale at your store right now.
Season your roast on both sides with salt, pepper, and smoked paprika. I used about 1 teaspoon each per side.
Use your hands to massage the spices into the meat.