These Slow-Cooker Pulled Pork Sandwiches with Cherry Slaw and Cherry Barbecue Sauce are a hearty main dish perfect for sharing during the days of summer.
Slow-Cooker Pulled Pork Sandwiches with Cherry Slaw and Cherry Barbecue Sauce
Makes 8 to 10 servings
- 2 tablespoons firmly packed brown sugar
- 1 tablespoon garlic salt
- 1 tablespoon ground ancho chile pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon ground black pepper
- 1 (3½-pound) boneless Boston butt pork roast
- 1 (12-ounce) bottle pale ale
- Hamburger buns
- Cherry Barbecue Sauce (recipe follows)
- Cherry Slaw (recipe follows)
- In a small bowl, stir together brown sugar and next 5 ingredients; rub all over pork.
- Place pork in a 4- to 6-quart slow cooker, and pour ale around pork.
- Cover and cook on LOW for 8 to 10 hours or until pork is tender. Remove pork from slow cooker, and shred meat using 2 forks, discarding fat. Toss meat with desired amount of cooking liquid to moisten. Serve on buns with Cherry Barbecue Sauce and Cherry Slaw.
Cherry Slaw Makes 8 to 10 servings
- ⅓ cup fresh lime juice
- ¼ cup vegetable oil
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (12-ounce) package broccoli slaw
- 1 (10-ounce) package angel hair coleslaw
- 2 cups matchstick jicama
- 2 cups quartered pitted fresh cherries
- ⅓ cup chopped fresh cilantro
- 2 jalapeños, seeded and minced
- In a large bowl, whisk together lime juice and next 4 ingredients. Add slaw mixture and all remaining ingredients, tossing to coat. Cover and refrigerate for 1 hour before serving.
Cherry Barbecue Sauce
Makes about 4 cups
- 2 tablespoons butter
- 1 cup chopped sweet onion
- 2 cloves garlic, minced
- 1 pound fresh cherries, pitted and chopped
- 1 cup ketchup
- ½ cup orange juice
- ¼ cup apple cider vinegar
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon Worcestershire sauce
- In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, for 3 minutes. Add cherries, and cook, stirring occasionally, for 10 minutes or until cherries are tender. Add ketchup and all remaining ingredients; cook, stirring occasionally, for 10 minutes.
- Transfer mixture to the container of a blender; remove center piece from blender to let steam escape, and cover with a clean towel to prevent splatters. Process until smooth. Cover and refrigerate for up to 1 week.
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