Blackberry Pulled Pork
The blackberry seeds are very soft after the long cooking time, but if you want a smoother sauce, press the blackberries through a mesh sieve before adding them to the slow cooker. Discard the seeds.
INGREDIENTS | SERVES 12
6 pounds boneless pork roast, excess fat removed
2 cups fresh blackberries
½ cup chili sauce
½ cup balsamic vinegar
¼ teaspoon lime juice
1 tablespoon ginger preserves
2 teaspoons mesquite liquid smoke
2 teaspoons freshly ground black pepper
1 teaspoon ground cayenne
1 teaspoon chili powder
1 teaspoon hot paprika
2 large onions, diced
5 cloves garlic, minced
¼ teaspoon salt
Place all ingredients in a 6-quart slow cooker. Cook on low for 8–9 hours or on high for 6 hours.
When done, the meat should shred easily with a fork. Remove the pork from the 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 to the slow cooker, and toss to coat the pork evenly with the sauce.
PER SERVING Calories: 510 | Fat: 19g | Sodium: 510mg | Carbohydrates: 13g | Fiber: 2g | Protein: 68g