Pulled Pork Sandwiches With Dark Sweet Cherry BBQ Sauce


For the bbq sauce:
For the pulled pork:
  • 4 lb Pork Shoulder Roast
  • 1 tsp Vegetable Oil
  • ½ cup Dark Sweet Cherry Barbeque Sauce
  • ½ cup Apple Cider
  • ½ cup Chicken Broth
  • ¼ cup Light Brown Sugar
  • 1 tbsp Prepared Yellow Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Chili Powder
  • 1 large Onion, chopped
  • 2 large Cloves Garlic, crushed
  • 1-1/2 tsp Dried Thyme
  • 8 Hamburger Buns


For the bbq sauce:
  1. Combine 1/3 cup cherry juice, vinegar, mustard, ketchup, brown sugar, salt, cayenne, and pepper in a small saucepan and over medium heat. Simmer gently for 10-minutes.
  2. Add cherries to the vinegar mixture. Simmer for 5 minutes. Stir well and transfer to food processor. Pulse till smooth.
For the pulled pork:
  1. Pour the vegetable oil in the bottom of the slow cooker. Place the pork roast into the slow cooker, pour in the barbeque sauce, apple cider vinegar, and chicken broth.
  2. Stir in the brown sugar, yellow mustard, Worcestershire sauce chili powder, onion, garlic and thyme. Cover and cook on high until roast shreds easily with a fork, about 5-6 hours.
  3. Remove the roast from the slow cooker and shred the meat using 2-forks. Return to the slow cooker and add additional cherry barbecue sauce.
  4. Heat thoroughly until all meat is coated with sauce. Serve on warm hamburger buns with cabbage slaw.

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