Summer months are just meant for barbecue. And not just barbecued foods on the grill; your slow cooker can make some mean pulled pork for you as well! This recipe for Pulled Pork with Bourbon Peach Barbecue Sauce is perfect for a crowd and is great on a kaiser bun with some coleslaw!
I found this recipe in my Cooking Light magazine, made it over the weekend, and enjoyed it during the week for a quick meal to assemble. I also froze half of the pork to bring to the beach for my extended family to enjoy and it held up great! I changed the recipe a bit because I ended up with a 5.5 pound pork shoulder so I altered the amounts to compensate for that. 
Ingredients:
- 1 tablespoon plus 1 teaspoon Spanish smoked paprika
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 1 (5 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed
- 1 tablespoon olive oil
- 1 cup unsalted chicken stock
- 2/3 cup balsamic vinegar
- 2/3 cup molasses
- 1/4 cup lower-sodium soy sauce (or coconut aminos to make gluten free)
- 2 teaspoons crushed red pepper
- 1 8 oz jar peach preserves
- 2 cups vertically sliced onion
- 8 garlic cloves, roughly chopped
- 1/2 cup bourbon
- 3 tablespoons cold water
- 1 tablespoons cornstarch
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