blackberries blackberry jam brown sugar canola oil1balsamic vinegar cayenne pepper chicken stock chili powder Dijon mustard garlic powder ketchup lemon juice molasses olive oil onion powder pork butt Red pepper flake salt small onion Worcestershire sauce Main Dish

Wedding Food Ideas: Slow-Cooker Pulled Pork & Blackberry Barbecue Sauce

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Slow-Cooker Pulled Pork & Blackberry Barbecue Sauce

Slow-Cooker Pulled Pork & Blackberry Barbecue Sauce
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Servings
8 servings
Servings
8 servings
Slow-Cooker Pulled Pork & Blackberry Barbecue Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 servings
Servings
8 servings
Ingredients
Blackberry Barbecue Sauce
  • 4 ounces blackberries
  • ¼ cup blackberry jam
  • ½ cup ketchup
  • 1 tablespoon Dijon mustard
  • ¼ small onion diced
  • 3 teaspoons Worcestershire sauce
  • ¼ teaspoon salt
  • 1 tablespoon canola oil1balsamic vinegar
  • 2 tablespoons brown sugar
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon molasses
  • 1 teaspoon lemon juice
  • Red pepper flake
Pulled Pork
  • 1 3-4 pound pork butt
  • 1 tablespoon olive oil
  • 1 small onion sliced thinly
  • cup brown sugar
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • ¾ cup chicken stock
Servings: servings
Units:
Instructions
For sauce:
  1. Combine all ingredients in a medium sauce pan. Bring to a boil and reduce to a simmer for 20-25 minutes.
  2. Transfer to a blender or food processor – you could also use a hand immersion blender – blend until smooth. If you would like the blackberry seeds disposed, send the sauce through a sieve to discard seeds.
For Pork:
  1. Mix brown sugar, chili powder, cayenne pepper, garlic powder, onion powder and salt in a small bowl, set aside.
  2. Season pork butt with a liberal dousing of salt.
  3. Heat a large sauté pan over a high heat, add oil and brown all sides of the pork. Sprinkle onions in the bottom of your slow cooker, pour chicken stock over.
  4. Dry pork off and rub the spices all over the pork, place on top of onion.
  5. Turn the slow-cooker on low and cook for 7-9 hours until pork is fork tender.
  6. Shred pork and add ¼ - ½ cup barbecue sauce, mix until combined – (This step is optional.) Serve pork on biscuits or large onion buns and lots of extra barbecue sauce.
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Source: Cooking for Keeps


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