This year, I haven't been able to resist making savory berry recipes: first strawberry spaghetti, then cherry-stuffed tenderloin and blueberry-glazed ribs. And, in my desire to incorporate blackberries into an entrée, I came up with this recipe for pulled pork sandwiches using a blackberry purée. Not only do the ingredients make this dish perfect for the Summer season, but it won't heat up your kitchen because it's cooked over low heat in a slow cooker. Over the course of eight hours, blackberries, hot sauce, ketchup, vinegar, and garlic meld together to become a sweet and tangy condiment that not only highlights the pork roast's natural flavor, but is less aggressively syrupy than traditional barbecue sauce. If you're interested in the recipe, read more.
2 cups fresh blackberries or frozen, thawed Makes 4 pulled pork sandwiches.
2 pounds pork butt
3 tablespoons cider vinegar
4 teaspoons hot pepper sauce
1/4 cup ketchup
3 garlic cloves, minced
1 sweet onion, sliced
1 teaspoon salt
Soft sandwich buns, split, for serving
Bread and butter pickles, for serving (optional)
2 cups fresh blackberries or frozen, thawed
Makes 4 pulled pork sandwiches.