Friday, June 29, 2012

Pulled Pork w/ Cherry BBQ Sauce

Well, the last couple of days have kind of been a drag. Dash has been dealing with an ear infection all week and yesterday he had a doc appointment which included three nasty shots. There are few things I've experienced that suck as bad as holding my baby down while the nurse repeatedly pokes him with needles. He is screaming and looking at me like, "Why won't you make this stop?" and by the time we are leaving the building I'm on the verge of tears too. 

Anyway, Dash's convalescence has resulted in a cranky baby and an even crankier momma. The little man wants to be held all the time and cries every time we leave the house. So we have not left the house. And I am going stir crazy.

So I took a risk. I strapped Dash into the baby seat on the back of my bike and headed toward the grocery store. I needed raspberries for a recipe I intend to try this afternoon (more on that in a future post) but was a bit wary of this endeavor due to the fact that yesterday I attempted a ride to Walgreens and Dashel screamed the entire time. Worst. Today was much better though and we both enjoyed a pleasant trip to the store and back without incident.

In addition to raspberries I bought a bunch more cherries because this recipe has got me on a cherry rampage. I found the recipe whilst perusing food blogs and gave it a try on Monday. It was so good! Even Dash loved it. Definitely give this one a shot if you have the time. The meat has to cook in the crockpot for a long time but it's more or less hands off and the sauce is really easy to make too.



Pulled Pork with Cherry BBQ Sauce
Served: 4 
Adapted from Confections of a Foodie Bride

For the pork:
2-3 pounds pork shoulder
1 1/2 TBL dijon mustard
1/2 can dark beer (I used Black Butte Porter)
Salt & Pepper

For the Sauce:
8 ounces cherries, pitted
2 TBL sugar
1 cup of your preferred BBQ sauce

1. Trim as much fat off the the pork shoulder as you can and pierce it all over with a fork. Sprinkle generously with salt and pepper. In a small bowl, whisk together beer and mustard. Place the pork in the crock pot and pour beer mixture over top. Crock on low for 8-10 hours.
2. For the sauce, roughly chop the cherries and combine with sugar in a saucepan over medium heat. Cook for about twenty minutes, stirring regularly. Add BBQ sauce and let cool to room temperature.
3. When you're ready to eat, use two forks to completely shred the pork. Assemble pork atop kaiser rolls or hamburger buns. Add a generous spoonful of barbecue sauce to each sandwich, and enjoy!

Little man doesn't look too excited, but he did have fun once we got rolling.

My awesome baby/grocery hauling setup.




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