Friday, February 8, 2013

Jammin' Pulled Pork

From Rachel Rappaport of Coconut & Lime

"...a fruiy, 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!"

2 1/2 boneless pork sirloin roast
8 oz jam (raspberry, peach, whatever sounds good to you)
1/4 cup balsamic vinegar
1/4 cup chili sauce (like Heinz)
2 tablespoons thick Worchestershire sauce
1 1/2 teaspoons mesquite liquid smoke
1 1/2 teaspoons Mexican hot chili powder
1/2 teaspoon ground ancho pepper (or cayenne)
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.  


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