BYU Blueberry Pulled Pork Sandwiches

3 lbs boneless pork shoulder, trim excess fat

½ tsp ground mustard

½ tsp ground cumin

1 tsp smoked paprika

1 Tbsp salt

20 oz frozen blueberries

2/3 cup apple cider vinegar

2/3 cup brown sugar

Combine mustard, cumin, paprika, and salt. Mix well.

 

Sprinkle and rub the pork shoulder with the spice mixture.

 

In a large fry pan sear all sides of the pork shoulder until brown, place in a slow cooker.

 

Add blueberries, vinegar, and brown sugar to a blender or food processor. Process until completely pureed.

Add blueberry puree to the pork shoulder. Turn slow cooker on to highest setting and let it cook for at least 3 hours.

Remove pork from slow cooker and slice into 1/2″ thick slices. Add meat back to slow cooker and cook for at least one more hour.

 

After cooking shred using two forks. Serve on sesame seed buns with pickles, tomatoes and lettuce.

Note: You can also use a bone in shoulder, as long as it’s 4+ lbs. Cook as directed above until it’s time to slice the pork. Slice around the bone taking care not to shave bone fragments off the shoulder. Cook for another hour and pull any excess meat off the bone.

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