Cooking with food intolerances

Pulled Pork (slow cooker) January 12, 2011

This is my oldest daughter’s favorite recipe of mine. If there’s a choice for dinner, THIS is what she requests. If you can find/make safe rolls, it’s great on rolls, with baked beans. We usually serve it over rice because I haven’t figured out a good roll yet.

3 c. water

1 1/2 c. red wine vinegar

1 1/2 c. black cherry juice (I use Knudsens) or pomegranate juice or grape juice or a blend of any of the above

2 c. palm or brown sugar

1 Tbs. dry mustard

2 tsp. crushed red pepper

2-3 bay leaves

3 tsp. sea salt

1/2 tsp. black pepper

1 tsp. chili powder

1 3-4 lb. pork roast

Bring everything but the pork roast to a boil in a heavy saucepan. Reduce heat and simmer 5 minutes. Place pork in slow cooker or Dutch oven and pour half of the liquid over the roast. Cook in 300F oven (5-6 hours) or slow cooker on low (8-10 hours). Boil remaining liquid on medium-low heat until reduced and thickened (about 45 minutes). Discard bay leaves. When pork is done, pull apart using two forks. Put the meat in with the syrupy sauce, and any liquid from the Dutch oven/slow cooker.


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