Raspberry Balsamic BBQ Pulled Pork Sandwiches
Slow-cooked pork shredded tender and tossed in a tangy raspberry balsamic barbecue sauce.
Dietary
Dairy free, Nut free
Allergens
Wheat
Pork shoulder braises low and slow until fork-tender, then gets shredded and folded into a fruity, tangy barbecue sauce built from raspberry preserves and balsamic vinegar. Piled onto toasted buns, these sandwiches balance sweet, tart, and smoky notes, making them a good fit for backyard gatherings or a weekend dinner with leftovers for later.
Ingredients
- 4 pounds boneless pork shoulder, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup seedless raspberry preserves
- 1/3 cup balsamic vinegar
- 1 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 8 sandwich buns, split and toasted
- 1 1/2 cups coleslaw
Method
-
Pat the pork shoulder dry and season all over with salt, pepper, and smoked paprika.
-
Heat the oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 3 minutes per side.
-
Transfer the pork to a slow cooker. Scatter the sliced onion and garlic around it, then pour in the chicken broth.
-
Cover and cook on low until the pork is fork-tender and shreds easily, 6 to 8 hours.
-
In a small saucepan over medium heat, whisk together the raspberry preserves, balsamic vinegar, barbecue sauce, and Dijon mustard. Simmer until slightly thickened, about 5 minutes.
-
Remove the pork from the slow cooker and shred it using two forks, discarding excess fat. Discard the cooking liquid or reserve a splash for moisture.
-
Return the shredded pork to the slow cooker or a large bowl and toss with the raspberry balsamic barbecue sauce until evenly coated.
-
Pile the sauced pork onto the toasted bun bottoms, top with coleslaw, and cap with the bun tops.
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Raspberry Balsamic BBQ Pulled Pork Sandwiches
Pork shoulder braises low and slow until fork-tender, then gets shredded and folded into a fruity, tangy barbecue sauce built from raspberry preserves and balsamic vinegar. Piled onto toasted buns, these sandwiches balance sweet, tart, and smoky notes, making them a good fit for backyard gatherings or a weekend dinner with leftovers for later.
6 hr 30 min 8 servings 520 cal
Ingredients
- 4 pounds boneless pork shoulder, trimmed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3/4 cup seedless raspberry preserves
- 1/3 cup balsamic vinegar
- 1 cup barbecue sauce
- 1 tablespoon Dijon mustard
- 8 sandwich buns, split and toasted
- 1 1/2 cups coleslaw
Method
- 1
Pat the pork shoulder dry and season all over with salt, pepper, and smoked paprika.
- 2
Heat the oil in a large skillet over medium-high heat and sear the pork on all sides until browned, about 3 minutes per side.
- 3
Transfer the pork to a slow cooker. Scatter the sliced onion and garlic around it, then pour in the chicken broth.
- 4
Cover and cook on low until the pork is fork-tender and shreds easily, 6 to 8 hours.
- 5
In a small saucepan over medium heat, whisk together the raspberry preserves, balsamic vinegar, barbecue sauce, and Dijon mustard. Simmer until slightly thickened, about 5 minutes.
- 6
Remove the pork from the slow cooker and shred it using two forks, discarding excess fat. Discard the cooking liquid or reserve a splash for moisture.
- 7
Return the shredded pork to the slow cooker or a large bowl and toss with the raspberry balsamic barbecue sauce until evenly coated.
- 8
Pile the sauced pork onto the toasted bun bottoms, top with coleslaw, and cap with the bun tops.