Sweet and spicy come together in this new twist on that old favorite, the pulled pork sandwich.
Recipe: Spicy Pulled Pork In Tart Cherry Sauce With Vanilla Slaw
The pairing of two antioxidant rich ingredients—cayenne and tart cherries (a.k.a. Montmorency cherries)—is a perfect
match in this recipe for slow cooked pulled pork. The cayenne brings an underlying heat and the dried
cherries add a sweet and sour balance.
Yields 10 servings.
Spicy Pulled Pork
- 3 pounds boneless pork shoulder
- 1/2 cup coarsely chopped dried tart
- 1 medium onion, cut into thin wedges
- 1/2 cup ketchup
- 1/3 cup cider vinegar
- 1/4 cup packed brown sugar
- 2 tablespoons instant espresso powder
- 1-1/2 teaspoons crushed red pepper or
1 teaspoon ground cayenne red pepper
- 1 teaspoon Saigon cinnamon*
- 1 teaspoon garlic powder
- 1 teaspoon Sicilian sea salt
- 10 sandwich rolls (optional)
The flavors of two superfoods—the heat of cayenne and sweet-sour tang of tart cherry—pack a multi-layered punch.
*Saigon cinnamon, also known as Vietnamese cinnamon or Vietnamese cassia, has a higher oil content than either cinnamon or cassia, and thus has a richer, spicier, more powerful flavor, and is sweeter as well. It is made from ground tree bark, rather than the Ceylon “stick cinnamon.” High quality Saigon cinnamon has been more readily available in the U.S. in recent years, and has become the preferred cinnamon of many chefs. If you don’t want to buy a jar just for this recipe, you can use the cinnamon that you have. On the other hand, if your jar of cinnamon is more than a year old, it has already lost a lot of potency and should be replaced.
- Place the pork, cherries and onion in a slow cooker. Mix the remaining ingredients (except rolls) in a medium bowl until blended. Pour over the pork. Cover.†
- Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
- Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls with Vanilla Slaw, if desired.
- As an alternative to sandwiches, you can serve the pulled pork with a side of rice or mashed potatoes.
†Slow Cooker Tip: For best results, do not remove cover during cooking.
Dried tart cherries. Read our review of Chukar Cherries. Photo by Melody Lan | THE NIBBLE.
- 3 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1 package (12 ounces) broccoli coleslaw
- Mix olive oil, cider vinegar, Dijon mustard, vanilla extract and sea salt in large bowl until well blended.
- Add broccoli coleslaw; toss to coat well. Cover.
- Refrigerate until ready to serve.
Recipe © 2008 McCormick. All rights reserved. Other material
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