When it’s freezing outside, there’s only one thing on my mind: getting and staying warm. I have this issue with cold toes. When my toes are cold, it doesn’t matter how warm the rest of me is, I feel cold.
During the week, this is a rare occurrence because my school building is quite warm. My students often laugh at me because it’ll be 20° outside and I’ll have the window open because I’m so warm. At home though? My toes are cold.
One thing that helps to get and keep me warm is a hearty meal, preferably one with a bit of spice that can warm me from the inside out. A weekend is usually an opportunity to try something new, so this past weekend I threw some stuff together and hoped for the best.
“The best” is exactly what I got. I made homemade sandwich bread (recipe to come soon), a truly phenomenal pulled pork recipe, and the whole thing was topped with local cheddar cheese. Well, local as in Wisconsin.
A last minute addition to the sauce recipe turned out to be the keystone to this recipe. WIthout it, I think it would’ve been good. With it, it was great. “It” was a bit of whiskey. We’re not big drinkers, but we do have whiskey in the house, and I think I’ve used more of it in recipes than we’ve drank over the years.
The best part about this pork? It took exactly 15 minutes to prepare. The cooking time is merely an estimate, as most slow-cooker times are. I cooked ours for 6 hours, but it was done at 5. The key is to take the meat off the bone, shred it, then let it cook in the sauce for another hour.
Slow-Cooker Whiskey Pulled Pork
Ingredients (10-12 servings)
- 1 3-4 lb. pork shoulder
- 3 medium onions, chopped
- 1 cup ketchup
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1/4 cup soy sauce
- 2 Tablespoons Worcestershire sauce
- 1/3 cup whiskey or bourbon
- 2 Tablespoons molasses
- 1/2 cup chicken broth
- 1 Tablespoon kosher salt
Place the chopped onions at the bottom of your slow cooker.
Salt all sides of the pork shoulder, then place it on top of the onions. Mix all the ingredients together except the broth and pour over the pork.
Pour the broth into the slow cooker without pouring it over the pork.
Cook on low heat for 5 hours.
Remove the pork from the bone if needed, shred the meat, then cook on high for another hour (or two if necessary!)
Serve with barbecue sauce, if desired.