Pulled Pork
2 cans plain seltzer
1 ½ c. black cherry juice (Knudsen’s)
1 ½ c. red wine or apple cider vinegar
2 c. palm or brown sugar
1 Tbs. dry mustard
2 tsp. crushed red pepper
2 bay leaves
3 tsp. sea salt
½ tsp. black pepper
1 tsp. chili powder
1 3-4 lb. pork roast
You can cook this in a 300°F oven for 4-5 hours or a crockpot for 8-10 hours on low.
Bring everything but the pork roast to a boil in a heavy saucepan. Reduce heat and simmer 5 minutes. Place pork in crockpot or heavy Dutch oven and pour half the liquid over the roast. Cook in the oven or in crockpot for above times. Boil remaining liquid on med. heat until thickened (about 45 minutes to an hour). Discard bay leaves. When pork is done, pull apart using two forks. Put the meat in with the syrup sauce, and add about 1 c. of the liquid from the Dutch oven or crockpot. Great with baked beans and/or over rice.
It also freezes well.
From here
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