Pulled Pork Sandwiches with Dark Sweet Cherry BBQ Sauce
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Ingredients
Dark Sweet Cherry BBQ Sauce:
1 can Oregon Specialty Fruit Dark Sweet Cherries, drain and reserve juice
1-1/2 cups apple cider vinegar
1 cup brown mustard
½ cup ketchup
1/3 cup packed brown sugar
2 cloves garlic, smashed
1 tsp. kosher salt
1 tsp. cayenne pepper
½ tsp. freshly ground black pepper
Pulled Pork:
4 pound pork shoulder roast
1tsp. vegetable oil
½ cup Dark Sweet Cherry Barbeque sauce
½ cup apple cider
½ cup chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire Sauce
1 tablespoon chili powder
1 large onion, chopped
2 large cloves garlic, crushed
1-1/2 teaspoons dried thyme
8 hamburger buns
Preparation:
- Combine 1/3 c cherry juice, vinegar, mustard, ketchup, brown sugar, salt, cayenne, and pepper in a small saucepan and over medium heat. Simmer gently for 10-minutes.
- Add cherries to the vinegar mixture. Simmer for 5 minutes. Stir well and transfer to food processor. Pulse till smooth.
Dark Sweet Cherry BBQ Sauce:
- 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.
- 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.
- 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.
- Heat thoroughly until all meat is coated with sauce. Serve on warm hamburger buns with cabbage slaw.
Pulled Pork: