Jammin’ Pulled Pork

2 1/2 boneless pork sirloin roast
8 oz  jam*
1/4 cup balsamic vinegar
1/4 cup chili sauce (like Heinz)
2 tablespoons thick Worcestershire sauce
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons Mexican hot chili powder
1/2 teaspoon ground ancho pepper
1/4 teaspoon allspice
1 large onion, chopped
4 cloves garlic, sliced
freshly ground black pepper

Place all ingredients in a 4 quart slow cooker. Cook on low for 8 hrs. When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork and set aside. Mash any solid bits of the sauce in the slow cooker with a potato masher. Return the pork and the sauce to slow cooker, and toss to evenly coat. Serve on rolls.

*I used my homemade blueberry balsamic black pepper jam but any jam would probably be good.

My thoughts:

One of my favorite things to do with all of the stuff I can is to figure out new ways to use it. A person can only eat so much jam on toast. In this case, I used it to create a thick, delicious sauce for a pulled pork sandwich. The end result is a fruity, spicy not too drippy pulled pork that is easy to make as it is to eat. Plus it is a great way to taste fantastic summer berries in the fall!

One Comment

  1. How great did your kitchen smell with this! The temptation to just eat this from the pot would be overwhelming.