Blueberry Balsamic Pulled Pork

“This pulled pork pairs perfectly with a spicy jalapeño coleslaw and Hawaiian rolls. A great make-ahead dish for summer BBQs!" Submitted by Rachel Borges, Massachusetts
Dish Type:

Dairy Free, Gluten Free, Main Dishes, Meat and Seafood, Nut Free


All Year


  • Crock Pot or Slow Cooker
  • Pork Shoulder/Pork Butt
  • Fresh Rosemary Sprigs
  • SOOC Wild Blueberry Balsamic
  • Blueberry Jam or Jelly
  • SOOC Sicilian Sea Salt
  • Fresh Ground Black Pepper, to taste
  • SOOC Rustic Rub, or favorite BBQ Spice Rub
  • Barbecue Sauce of choice

Products used: Blueberry Balsamic Vinegar , Rustic Rub , Sicilian Sea Salt


  • Use your favoite SOOC Extra Virgin Oil to oil the inside and top rim of the crock pot so it will be easier to clean. Use each additive ingredient to your own taste. Place the Rosemary sprigs on the bottom of the crockpot and place the meat on top of it. Add the dry spices then the liquid ingredients. Put the crockpot/slowcooker for 8-10 hours on 250°F.
  • Flip it after 4 hours and baste it. Depending how crispy you like it, you can remove the cover for the last hour and turn up the temperature to 325°F. If you do that, keep a close eye on it and baste it often so it doesn’t dry out.