Slow-Cooked Pork Shoulder with Smoky Paprika and Bourbon Glaze

• •3.5 lb boneless pork shoulder (Boston butt)
• •2 teaspoon kosher salt
• •1 teaspoon black pepper, freshly ground
• •2 tablespoon smoked paprika (Spanish dulce)
• •1 teaspoon garlic powder
• •1 teaspoon onion powder
• •1 teaspoon dried oregano
• •1 tablespoon olive oil
• •1 yellow onion, large, chopped
• •4 garlic cloves, minced
• •1.5 cup chicken broth, low sodium
• •0.5 cup dry sherry (Fino or Amontillado)
• •1 tablespoon apple cider vinegar
• •0.5 cup bourbon
• •0.5 cup light brown sugar, packed
• •2 tablespoon apple cider vinegar
• •1 tablespoon Worcestershire sauce
• •1 teaspoon Dijon mustard
• •1 teaspoon smoked paprika
• •1 tablespoon cornstarch
• •2 tablespoon cold water

Instructions

1. 1

   Pat the pork shoulder dry with paper towels. Trim any excessive fat, leaving a thin layer for flavor. In a small bowl, combine kosher salt, black pepper, 1 tablespoon of smoked paprika, garlic powder, onion powder, and dried oregano. Rub this spice mixture generously all over the pork shoulder.

2. 2

   Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once hot, carefully sear the seasoned pork shoulder on all sides until deeply browned (about 3-4 minutes per side). This step adds significant flavor.

3. 3

   Transfer the seared pork shoulder to the slow cooker insert. In the same skillet, add the chopped yellow onion and sauté for 5-7 minutes until softened and lightly golden. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the sautéed onion and garlic to the slow cooker around the pork. Pour in the chicken broth, dry sherry, and 1 tablespoon of apple cider vinegar.

5. 5

   Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the pork is incredibly tender and easily shreds with a fork.

6. 6

   Carefully remove the cooked pork shoulder from the slow cooker and transfer it to a large bowl. Using two forks, shred the pork, discarding any large pieces of fat or connective tissue. Cover the shredded pork loosely to keep warm.

7. 7

   Strain the cooking liquid from the slow cooker through a fine-mesh sieve into a fat separator or a bowl. Discard the solids. Skim off any excess fat from the liquid. Measure out 1 cup of this defatted cooking liquid for the glaze. (You may have more liquid; reserve it for serving with rice or discard if not needed).

8. 8

   To make the glaze, combine the 1 cup reserved cooking liquid, bourbon, light brown sugar, 2 tablespoons of apple cider vinegar, Worcestershire sauce, Dijon mustard, and 1 teaspoon of smoked paprika in a medium saucepan. Bring the mixture to a simmer over medium heat, whisking until the sugar has completely dissolved.

9. 9

   In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Gradually whisk the cornstarch slurry into the simmering glaze. Continue to simmer for 2-3 minutes, whisking constantly, until the glaze thickens to a syrupy consistency that coats the back of a spoon.

10. 10

    Add the shredded pork to the saucepan with the glaze. Toss gently to ensure all the pork is evenly coated. Serve warm.

Chef's Tips

• 💡**Don't Skip the Sear:** Browning the pork before slow cooking creates a deep, rich flavor through the Maillard reaction that cannot be achieved by slow cooking alone. It's worth the extra step!
• 💡**Quality Sherry Matters:** Use a good quality dry sherry (Fino or Amontillado) for the best flavor. Avoid 'cooking sherry' which often contains added salt and other ingredients.
• 💡**Adjust Glaze Thickness:** If your glaze is too thick, thin it with a tablespoon or two of the reserved cooking liquid or chicken broth. If it's too thin, make a small additional cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) and whisk it into the simmering glaze until desired consistency is reached.
• 💡**Versatile Serving:** This slow-cooked pork is fantastic served on brioche buns as sliders, alongside creamy polenta or mashed potatoes, over rice, or even as a delicious filling for tacos or burritos.