Options:

Include nutrition information?

Spicy Cherry Pulled Pork

Created by Kchurchill5 on August 21, 2013

Bread rolls or slider buns (16-18 rolls depends if you are doing large or small sandwiches)
PORK
3 pounds pork shoulder roast, boneless (or butt)
1 onion, medium, chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon oil, canola (or vegetable oil, optional to brown the pork)
SAUCE
1/2 cup cherries, dried (sweet cherries)
2 garlic cloves, chopped

Step 1: Pork ... Most of the time, I do prefer to sear the pork before adding it to the crock pot. This is not necessary; but, it does add a depth of flavor to the recipe. If you decide to sear it; Season with the salt and pepper, and saute/sear in a large pan with the oil until golden brown, then add to the crock pot. Again, this is optional. If you do NOT sear the meat, simply season with salt and pepper; and, add to the pot. DO not add the oil in this case. Then, add the onion around the pork.
Step 2: Sauce ... In a small bowl, add all the ingredients for the sauce. Mix to combine; then, pour over the pork.
Step 3: Cook ... Cover, and turn to low heat. Cook, 7-8 hours (depending on the crock), until tender, and the pork will pull apart. Once the pork is done, remove to a platter, cool slightly, and pull it apart. Using 2 forks is an easy way to pull the pork. Then, add the pork back in the crock pot, turn the heat off, stir to combine with all the sauce, cover; and let it warm back up. Note: my large crock takes 7 hrs; but, my small pot takes almost 9. And, it seems all pots, even the same brand and size, seem to cook a bit differently.
Step 4: Serve and ENJOY! ... Just like any pulled pork, fill your rolls - whether it be sliders or full size; finish with slaw, pickled onions, pickles, or any of your favorite condiments. Add some corn on the cob, potato salad, and plenty of watermelon - for a perfect Summer dinner.