Smoked paprika comes from a centuries-old tradition in which chile peppers are slowly dried over low-burning fires of Spanish oak and then ground into powder. In the slow cooker, this earthy, aromatic spice adds outdoor smoked barbecue flavor.

This recipe goes with Bourbon-Peach Barbecue Pulled Pork Sliders

Ingredients

• 2 teaspoons Spanish smoked paprika
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper
• 1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt),trimmed
• Cooking spray
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1/3 cup balsamic vinegar
• 1/3 cup molasses
• 2 tablespoons lower-sodium soy sauce
• 1 teaspoon crushed red pepper
• 1/2 cup peach preserves
• 2 cups vertically sliced onion
• 5 garlic cloves, thinly sliced
• 1/4 cup bourbon
• 2 tablespoons cold water
• 2 teaspoons cornstarch

Preparation

1. Heat a large skillet over medium-high heat.
2. Combine paprika, 1/2 teaspoon salt, and black pepper; rub evenly over pork.
3. Coat pan with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides.
4. Place pork in a 6-quart electric slow cooker.
5. Add stock and next 4 ingredients (through crushed red pepper) to skillet; bring to a boil, scraping pan to loosen browned bits.
6. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic.
7. Cover and cook on LOW 6 1/2 hours or until pork is very tender.
8. Remove pork from pan, reserving liquid; cool slightly.
9. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
10. Place a large zip-top plastic bag inside a 4-cup glass measuring cup.
11. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top).
12. Seal bag; carefully snip off 1 bottom corner of bag.
13. Drain drippings into skillet, stopping before fat layer reaches opening; discard fat.
14. Stir bourbon into drippings; bring to a boil.
15. Cook 10 minutes or until mixture is reduced to about 1 1/2 cups.
16. Combine 2 tablespoons cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened.
17. Stir in remaining 3/4 teaspoon salt.
18. Drizzle sauce over pork; toss gently to coat.