Pulled pork with ginger-bourbon sauce

            

8 servings

• 1 medium onion, thinly sliced
• 2-kg boneless pork shoulder roast
• 355 ml-can ginger ale

Ginger-bourbon sauce

• 1 cup apple jelly
• 1 cup ketchup
• ½ cup apple-cider vinegar
• ½ cup bourbon
• 2 tablespoons Worcestershire sauce
• 2 teaspoons Tabasco sauce
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger

1. Place onion slices in an even layer in slow cooker insert.
2. Trim skin and any excess fat from pork, lay over onion and pour in ginger ale ; cover and cook on low until meat is very tender, about 8 hours.
3. Remove pork to a large cutting board and onion to a large bowl ; discard liquid and using 2 forks, shred pork.
4. In a large saucepan, whisk the ingredients of the sauce then set over medium-high and 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 and stir until all meat is coated with sauce ; remove from heat.
6. Serve on toasted kaiser buns with coleslaw.

BON APPÉTIT