Slow Cooker Pulled Pork with Cherry BBQ Sauce

Tender slow cooked pulled pork in a sweet, smoky sauce.

Michigan Fitness Foundation

Prep Time 15

Cook Time 4

Total Time 4 15

Course Main Dishes

World Cuisine American

Servings

1 medium onion chopped
2 tablespoons butter
2 cloves garlic minced
2 cups fresh Michigan cherries (or fresh or frozen dark, sweet cherries) coarsely chopped
1 cup ketchup
⅔ cup packed brown sugar
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons pepper
⅛ teaspoon Liquid Smoke (optional)

Combine the spices for the spice rub in a bowl.
Cut the pork butt into large chunks. If the pork butt has a bone you can either remove it before cooking or wait until you are shredding the cooked meat to remove it. Pork will require extra cooking time if cooking with the bone in.
Add the pork pieces to a large bowl and sprinkle the spice rub over top. Toss until the pork is evenly coated in spices.
Place the seasoned pork inside the slow cooker then add the garlic on top.
Place the lid on the slow cooker and cook on high for four hours or low for eight hours. Test the pork with a fork to make sure the meat is tender. It should shred easily with a fork. If not, cook for one hour longer. The total cooking time will depend on the size.
While pork is cooking, In a large saucepan, sauté onion in butter until tender.
Add garlic; cook 1 minute longer. Stir in the remaining ingredients.
Cook uncovered over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally. Set aside.
Once the pork is tender, use two forks to shred the meat.
Add BBQ sauce to pork and stir until pork is coated.

Adapted with permission from Beth Moncel at Budget Bytes.

Serving: 0.5 cup