Monday, May 19, 2014

Sweet Pulled Pork with Jalapeño Slaw


This. This right here is definitely my all-time favorite recipe of 2014 (until the next one, duh). But just take my word for it. I love the simplicity of making pulled pork. Toss everything into the crock pot and let it cook for hours. It's almost cheating, that's how easy it is. I wanted to try a sweet and spicy spin on the classic pulled pork, but I still wanted to keep the ingredient list to a minimum. Who doesn't like simplicity? So I thought.... what's in season that is sweet and full of flavor. And then as I was strolling the farmer's market, BOOM! Blackberries. The pork is slow cooked with deliciously ripe blackberries, which break down and basically melt into the meat. Top all of that with a slightly spicy crunchy slaw, and we have something magical. And don't forget to wash it down with a cold beer!

Sweet Pulled Pork with Jalapeño Slaw
Serves 4-6

Ingredients:
  • (1) 3-4 lb. pork shoulder
  • 1 sweet onion, chopped
  • 1 cup fresh blackberries
  • 1 bottle of your favorite bbq sauce (I used Stubb's)
  • 2 tsp. paprika
  • salt & pepper
  • kaiser rolls or your favorite buns for serving
Jalapeño Slaw:
  • (1) 10oz. bag pre-cut slaw
  • 1 lime, juiced
  • 1 small jalapeño, minced (seeds and ribs removed for less heat)
  • 1 tbsp. olive oil
  • 1 tsp. honey or agave nectar
  • 2 tbsp. freshly chopped cilantro
  • salt and pepper

In a crockpot, add the onion, blackberries and 1/2 of the bbq sauce. Season both sides of the pork shoulder with the paprika, salt, and pepper. Place in the crock pot and cover with the rest of the bbq sauce.


Cook on low for about 7 hours, until fork tender. Shred the meat in the crock pot with 2 forks, or remove and shred in a bowl, then add it back into the crock pot; cook for another hour.

Meanwhile, mix together all of the slaw ingredients in a medium bowl, then cover & chill in the fridge until ready to serve.

To serve, halve the buns and toast them slightly. Place a large pile of shredded pork on the bottom of the toasted bun. Top with the slaw and serve.


Don't you just want to dive right in there?

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