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!