Balsamic-Blueberry Pulled Pork recipe

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Ingredients

2 ¼ pounds pork shoulder roast
1 cup blueberries
⅓ cup chili sauce
¼ cup balsamic vinegar
1 onion, sliced
6 cloves garlic, minced
5 pineapple rings, chopped
1 tablespoon chipotle pepper flakes
salt to taste
freshly ground black pepper to taste
½ cup beer

Nutrition Info

376.2 calories
carbohydrate: 26.6 g
cholesterol: 80.3 mg
fat: 19.4 g
fiber: 2.4 g
protein: 22.4 g
saturatedFat: 7.1 g
servingSize: -
sodium: 346.3 mg
sugar: 17 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  2. Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.

Recipe Yield

5 servings

Recipe Note

I made this one morning before work and when I came home and served it, all I had were slack-jawed full-bellied friends. Served on fresh buns, with a side salad made of spinach, strawberries, and red onions with a poppy seed dressing. All I can say is yum! But be warned, you will be full.

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