Slow Cooker Canadian Whisky Pulled Pork Bowl

Ingredients

Pork:

• 2.5–3.5 kg (5–7 lb) pork shoulder / pork butt, bone-in or boneless
• 15 mL (1 tbsp) canola oil

Dry Rub:

• 30 mL (2 tbsp) kosher salt
• 15 mL (1 tbsp) black pepper
• 15 mL (1 tbsp) smoked paprika
• 10 mL (2 tsp) garlic powder
• 10 mL (2 tsp) onion powder
• 10 mL (2 tsp) ground mustard

Whisky Braise:

• 250 mL (1 cup) Canadian whisky (rye-style recommended)
• 250 mL (1 cup) apple cider (or apple juice)
• 125 mL (½ cup) ketchup
• 60 mL (¼ cup) maple syrup
• 60 mL (¼ cup) apple cider vinegar
• 30 mL (2 tbsp) whole grain mustard
• 5 mL (1 tsp) vanilla extract
• 15 mL (1 tbsp) Worcestershire sauce
• 1 large yellow onion, thinly sliced
• 5–6 cloves garlic, peeled and smashed
• 1 star anise pod
• 2 bay leaves

For Serving:

• Steamed white rice
• Crispy onions
• Sweet & spicy pickles
• Coleslaw

Directions

1. Combine all dry rub ingredients in a small bowl.
2. Pat pork dry. Coat evenly on all sides with the dry rub.
3. Preheat a pan over medium-high heat. Add canola oil and brown pork well on all sides until deeply golden, 8–12 minutes total.
4. Place onion, garlic, bay leaves, and star anise in the bottom of the slow cooker. Place pork on top.
5. In a bowl, whisk together whisky, apple cider, ketchup, maple syrup, vinegar, whole grain mustard, vanilla extract, and Worcestershire. Pour around the pork.
6. Cover and cook 8–10 hours on LOW (or 6–7 hours on HIGH) until very tender and easily shreddable.
7. Remove pork to a tray and shred. Toss with enough braising liquid to keep it juicy and glossy.
8. Spoon rice into bowls. Top with pulled pork, crispy onions, pickles, and coleslaw.