Slow-Cooked Pork Shoulder with Smoky Paprika and Bourbon Glaze
Tender, fall-apart pork shoulder infused with Spanish paprika and sherry, finished with a sticky, sweet-and-savory bourbon glaze. Perfect for the slow cooker.
Ingredients
- •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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Add the shredded pork to the saucepan with the glaze. Toss gently to ensure all the pork is evenly coated. Serve warm.
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.
Recipe from TheCookbook.ai
Created by smw355