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!

Ingredients:
1 (4 pound) pork shoulder
3 peaches sliced and chopped - in all honesty I used 2 cans of harvest spice peaches - it's what I had! :-)
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

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!

*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!

Served on onion buns with sweet potato fries and this coleslaw.

Enjoy!