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