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Yield: 8
Pulled Pork Sandwiches with Cherry Chipotle BBQ Sauce
Total Time:
8 hrs
 
Ingredients
pulled pork
  • 1 4-pound pork shoulder roast
  • 2 teaspoons  tablespoon coarse salt
  • teaspoon pepper
  • 1 tablespoons canola or vegetable oil
  • 1/2 cup beer stock, water or soda like ginger ale, etc (you just need some liquid!)
  • buns for serving
cherry chipotle BBQ sauce
  • 1 1/2 cups fresh bing cherries pitted and chopped
  • 2/3  cup ketchup
  • 2/3 cup  water or beer!
  • 1/4 cup honey
  • 3 garlic cloves minced
  • 2 chipotle peppers in adobo sauce minced
  • 2 tablespoon apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon of adobo sauce from the can of chipotles
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
quick slaw
  • 1/2 napa cabbage sliced and chopped
  • 1/2 red cabbage  chopped
  • 1 cup of butter lettuce chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2  teaspoon honey
  • a pinch of salt and pepper
Instructions
  1. I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.
  2. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
  3. Assemble the sandwiches by serving the pork on the buns, topped with the BBQ sauce and th
cherry chipotle BBQ sauce
  1. Place all ingredients in a saucepan and stir together until combined. Heat oven medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened and the cherries are breaking down. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. This stays great in the fridge for a week or so when sealed in a container.
quick slaw
  1. Toss the cabbage and butter lettuce together. Whisk together the oil, vinegar, honey, salt and pepper. Pour it over the slaw and toss well. Serve immediately!

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