2 1/2 to 3 lb boneless pork shoulder roast (trim off excess fat)
1 cup fresh (whole) blackberries
1/4 cup chili sauce (like Heinz)
1/4 cup balsamic vinegar
1/4 cup white rum
1 tablespoon spiced ginger preserves*
2 teaspoons black pepper
2 teaspoons salt
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons Mexican hot chili powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
4 chipotles in adobo (with at least 3 teaspoons adobo sauce, chopped)
juice and zest of one lime
2 onions, chopped
4 cloves garlic
2 tablespoons olive oil
for the spice rub:
1 teaspoon Mexican hot chili powder
1 1/2 teaspoons chipolte
1 teaspoon black pepper
1 teaspoon smoked paprika
Mix the spice rub ingredients together. Rub them on the pork. In a large skillet heat the oil and then brown the roast well on all sides. Place roast in slow cooker. Add all remaining ingredients to slow cooker. Cook on high in the slow cooker 6 hours**. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork (or use your fingers) and set aside. Mash any solid bits of the sauce with a potato masher. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on rolls.
*I used Mackay’s spiced ginger preserves. It is available at most well-stocked grocery stores in the jam and jelly isle.
**Or on low for 8-9 hours.
That smoky mango pulled pork I made and posted a while back was so good, we’re still dreaming of it. Literally, I had a dream about eating that on a homemade roll last night. However tempting making it again is however, thoughts of a different pulled pork have also been filling my thoughts. One with blackberries and chipotle peppers. Could it work? I had to try and find out.
I bought the blackberries at the store which killed me because we have a huge blackberry bush in the yard but our berries aren’t quite ripe yet, but it was worth it. The ginger preserves were a last minute add in, I found a jar of it at the store recently and couldn’t resist tossing some in. It added a slightly different type of spice to the pulled pork instead of just hot chile. I was a little concerned about the seeds in the blackberries, but I found that the long cooking time cooked them to the point where they were analogous with sesame seeds. If you are really concerned about the seeds, push the berries through a sieve before adding them to the slow cooker. The verdict? Smoky, spicy sweet-tart melt-in-your-mouth pork. Yum!
Pulled pork is one of my favorite food on the planet. I never in a million years would have thought to add blackberries though. Brilliant. Simply brilliant.
As I’m reading your recipe and come across blackberries, my mouth was agape! And in a good way! That sounds so amazing. I can’t wait to tell my SO about this recipe as he is the bbq master in the relationship.
I love it when seemingly incompatible ingredients just go together.
Love pulled pork. I make a BBQ sauce with blackberries but never use it with pulled pork. Will have to give that a try.
Pulled pork is my favorite…
What an interesting combo!
Sounds like a perfect combination.
I love pulled pork sandwiches! My mouth is watering now…
Looks delicious! How many sandwiches will 3lbs make?
Nik: I’d say 4-6? Maybe even more? It depends on how much you put on each sandwich and how much the meat cooks down. We had about 4 sandwiches and a fair amount of leftovers.
I wasnt able to locate spiced ginger preserves but was able to locate a ginger preserve. would that work as well.. this recipe looks very yummy and im excited to try it out!! :O)
Lovely Me :O)-
I think that would work fine, frankly it is probably basically the same thing.
i just tried this, loved it!