2 1/4 lb pork roast
1 onion, sliced
4 cloves garlic
1 cup blueberries
1/3 cup chili sauce (like Heinz)
1/4 cup red wine vinegar
1 tablespoon chipotle pepper flakes
freshly ground black pepper
Place all ingredients in a four quart slow cooker. Cook on low 8-10 hours. Remove the pork to a plate and shred with two forks. Mash the contents in the slow cooker with a potato masher until fairly smooth. Add the pork back into the slow cooker and toss to coat in sauce.
As you may have noticed, I love making pulled pork with fresh fruit. The long cooking time basically melts the fruit so it becomes part of the sauce, giving it a natural sweetness. It has been either incredibly hot here or there is torrential rain or it is incredibly humid (or all three) for weeks on end. This makes dinner planning daunting at best. Pulled pork is always welcomed (especially if one can escape into an air conditioned room to eat) and couldn’t be easier to make. I prep everything the night before and just dump it in the slow cooker in the morning. A hot meal that doesn’t heat up the house.
Love this idea!
I love this idea, especially as I have bucketloads of blueberries in the fridge from the pick-your-own place right now.
I was so intrigued by this recipe that I had to try it. All I can say is, wow. I did make a few changes, I added 1/2 cup of beer to the recipe and a few more cloves of garlic and I had some pineapple rings left over from burgers the other night. Otherwise I followed the recipe to a t. The result was worth the 10 hr wait. Thanks Rachel for all your genius. 🙂
Made it tonight for dinner and it was a HIT!
This was really good!