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.
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!