Bourbon-Peach Pulled Pork
I have found so many new food blogs lately, and I have to say that people are clever. They have great blog titles and witty posts, the whole package. So let me tell you - the competition is fierce! 
One of the people I “met” (I use this term loosely, since we haven’t met face to face!) recently is Rachel her blog is called “Not Rachael Ray” how awesome is that?? No worries, she has no beef with Rachael Ray, it’s just a fun title. My point is, I was on her site and I found this recipe – I HAD to try it, because I knew that Mike would just love it. So, I put my own spin on it.
Fair warning – this is a crock pot recipe that takes hours which is also what makes it so fantastic!
Rachel’s recipe called for Mangoes – use them if you have them. Our grocery store didn’t have any ripe enough to use that day. I walked out forgetting to buy a substitutes – So I used canned peaches. No judgement people!
Served on onion buns with sweet potato fries and this coleslaw.
Enjoy!
Print
Bourbon-Peach Pulled Pork
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Ingredients:
1 (4 pound) pork shoulder
3 peaches sliced and chopped
2 bay leaves
1 and 1/2 bottles of your favorite BBQ sauce
1/4 cup bourbon (I used Jim Beam)
3/4 cup beef stock
1 tablespoon chipotle powder
2 teaspoons cumin
1 teaspoon cayenne pepper
2 tablespoons of honey
Salt and Pepper
Olive oil
Directions:
In a large skillet I used about a tablespoon of olive oil and coated each side of the pork shoulder. Then I generously salted and peppered each side. I pan fried it until each side was good and brown. Then I added all the ingredients into the crock pot. Cooked it on high for about 4 hours (until it started to whistle) then I turned it onto low for another hour. At the 5 hour mark I took out the pork and I pulled it with two forks. Then I added the pulled meat back in and let it cook for another 45 minutes. That's when I decided I couldn't wait any more!
Notes:
Making the dish the way I made it gives it a subtle heat to it - add more or less based on your tastes! It could have been spicier if you ask me!
Rachel Cooks
Hi, my name is 
Love, love, LOVE! I love that you left chunks of peaches and added cumin. I love cumin. I need to re-do this recipe on my site, the photos are horrible. Glad you enjoyed it, and thanks for the kind words
My kinda pork. You say bourbon and I say I’m in!
Susie, what kind of bourbon? mgw
Jim Beam!