Balsamic-Blueberry Pulled Pork

I made this one morning before work and when I came home and served it, all I had were slack-jawed full-bellied friends. Served on fresh buns, with a side salad made of spinach, strawberries, and red onions with a poppy seed dressing. All I can say is yum! But be warned, you will be full.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 376 Calories

Ingredients

• salt to taste
• 1 onion, sliced
• 6 cloves garlic, minced
• ¼ cup balsamic vinegar
• 1 cup blueberries
• ½ cup beer
• ⅓ cup chili sauce
• freshly ground black pepper to taste
• 1 tablespoon chipotle pepper flakes
• 2 ¼ pounds pork shoulder roast
• 5 pineapple rings, chopped

Recipe Instructions

Step 1

Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Step 2

Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.