Blueberry Pulled Pork

By dette

There is no reason to use your slow cooker only during the winter months. It is perfectly suited to warm weather use, because you can make a hot meal without heating up the kitchen. Using fresh, in-season ingredients is a great way to make a slow-cooker dish taste more summery,. In this dish, the blueberries nearly melt away, creating a rich sauce for the pork.

Ingredients

• 2 pounds boneless pork roast, trimmed of excess fat
• 1 c. fresh blueberries
• 1 large onion, diced
• 1/2 c. chili sauce
• 1/4 c. balsamic vinegar
• 3 garlic cloves, minced
• 1 tsp mesquite liquid smoke
• 1 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Details

Servings 4

Preparation

Step 1

Place all the ingredients in a slow cooker. Cover and cook on low until the meat shreds easily with a fork, 8-9 hours.

Remove the pork from the slow cooker. Shred with a fork and set aside. Using a potato masher, mash any solid bits of the sauce in the slow cooker.

Return the pork to the slow cooker and toss to coat the pork wvenly with the sauce. Serve hot.

Do your prep ahead so you can save time in the morning. Chop the onion and garlic the night before and store them in a resealable bag in the refrigerator. Whisk together the chili sauce, vinegar, and liquid smoke in a small bowl and refrigerate. Measure out the spices and put them in the slow cooker the next morning, all you have to do is add the sauces, pork, and blueberries to the slow cooker and turn i on before you head to work.