Recipe of Slow Cooker Pork with Peach BBQ Sauce Homemade

Recipe of Slow Cooker Pork with Peach BBQ Sauce Homemade

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Slow Cooker Pork with Peach BBQ Sauce

Before you jump to Slow Cooker Pork with Peach BBQ Sauce recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we cannot adjust things for the better without everyone's active involvement. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not operating as economically as they should. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to operate as often.

The kitchen alone provides you with many small methods by which energy and money can be saved. It is pretty straightforward to live green, of course. Mostly, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to slow cooker pork with peach bbq sauce recipe. To make slow cooker pork with peach bbq sauce you need 15 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Slow Cooker Pork with Peach BBQ Sauce:

  1. Get 2 Tsp of Paprika.
  2. Take 11/4 Tsp of Kosher Salt, divided.
  3. You need 1 Tsp of Course ground black Pepper.
  4. Use 1 of Pork Shoulder (original recipe called for bone in).
  5. You need 1/2 Cup of Chicken Stock.
  6. Provide 1/2 Cup of Balsamic Vinegar.
  7. Prepare 1/2 Cup of Molasses.
  8. Get 2 Tsp of Reduced Sodium Soy Sauce.
  9. Take 1 Tsp of Crushed Red Pepper.
  10. Prepare 1/2 Cup of Peach Preserves.
  11. Provide 1/2 of Diced White Onion.
  12. You need 5 Tsp of Minced Garlic.
  13. Prepare 1/4 Cup of Bourbon Whiskey.
  14. Use 2 Tbsp of Cold Water.
  15. Take 2 Tsp of Corn Starch.

Instructions to make Slow Cooker Pork with Peach BBQ Sauce:

  1. In a well ventillated kitchen, or on your grill on your balcony, braise the pork 2.5 Minutes on each side, in a large cast iron or stainless steel pan coated with Pam or Canola oil, and put the pork shoulder in the crock pot, and turn it on low..
  2. In a non reactive bowl, mix the chicken stock, balsamic vinegar, Molasses and Soy Sauce. Pour it into the pan you cooked the pork roast in, bringing it nearly to a boil. Use a whisk to deglaze the pan for about 10 Minutes. Pour the mixture back into the non reactive bowl, and transfer it (pour it over the pork shoulder in the slow cooker)..
  3. Sprinkle the diced white onions over the Pork Shoulder, along with the minced Garlic. Using a spoon, spread the peach preserves over the top of the Pork Shoulder. Cook the Pork Shoulder on Medium for 1.5 - 2 hours, then you can shift the temperature back to low, and cook it on low for 3.5 hours or so. Temp the Pork Shoulder, and it should be close to 170 degrees which it's safe to serve at..
  4. After the Pork Shoulder has slow cooked for 4.5 to 5.5 hours or so, assuming some of the cook time was done at Medium rather than low the entire time. If it cooked at low, I'd suggest cooking at least 6.5 hours, and making sure the meat temperature reaches a safe 170 degrees..
  5. Drain the juices from the slow cooker pot, strain them into a gravy separator, and let sit for 10 minutes to drain off the fat from the gravy. This should render about 3 cups of liquid. Add the bourbon. Reduce the liquid in a non stick fry pan, keeping it moving and scraping the pan the entire time until it boils off about 2/3 to 1/2 of the 3 cups. Mix 2 tablespoons of cold water with the cornstarch in a small bowl or ramekin, and add it to the reduced juices, to thicken it into a gravy..
  6. Slice the roast and serve it with garlic baby potatoes, and green beans, with gravy on the side..

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