This pulled pork is sweet, spicy, tender, and (best of all) pretty easy to put together thanks to our Blackberry Ginger Balsamic. You'll want to leave yourself 2-3 hours to properly cook the pork until it's fork tender.
- 3-5 pound pork (butt, shoulder, picnic are all good cuts for pulled pork)
- 2 tbsp ground ginger
- 2 tbsp ground garlic
- 2 tbsp smoked paprika
- salt and pepper
- 3 tbsp California Blend Olive Oil
- 1 large onion or 2 medium onions (sliced)
- 1/2 cup water or stock
- 1/4 cup Blackberry Ginger Balsamic
- 2 tbsp honey
There are many ways to cook this cut of pork. This recipes calls for braising in the oven, but a pressure cooker or slow cooker will work too.
Preheat oven to 325. Dry the outside of the pork with paper towels. Coat the outside of pork with ginger, garlic, paprika, salt and pepper. Heat olive oil in a dutch oven or large pot. Sear all sides of the pork and remove from pot. Add onions and water (or stock) to pot and use a flat spoon to deglaze the pot. Put the pork back in the pot, cover, and put in the oven until the pork is fork tender (about 3 hours).
When the pork is finished braising, remove from pot and allow it to cool enough to handle. Leave the onions and liquid in the pot for later. Shred the pork (and remove bone if bone-in). Line a shallow (oven safe) dish with aluminium foil and place the pieces of pork in the dish. In a small bowl, whisk together the Blackberry Ginger Balsamic, honey, and salt and pepper. Use a kitchen brush to add the glaze to the tops of the pork pieces. Broil the pork on high for 5 minutes, or until the glaze darkens.
Meanwhile, using a hand blender, blend the onion/liquid mixture in the pot. Using a ladle, pour the sauce into the bottom of the dish so that the pork is covered about half way up. The sauce will add moisture to the pork, while keeping the glazed top crispy.