This is a nice summery version of pulled pork sandwiches.
Pulled Pork with Strawberry BBQ Sauce
You will need:
- a 2 to 2 1/2 pound boneless pork shoulder roast
- 2 cups strawberries, halved
- 1/2 cup ketchup
- 1/4 cup cider vinegar
- 4 cloves garlic, minced
- 1 tsp dried rosemary
- 2 T honey
- 1 tsp crushed red pepper flakes
- Rolls or buns
Trim fat from pork. Place roast in a crock pot. Sprinkle roast with salt and pepper. Add half the strawberries, ketchup, vinegar, garlic and rosemary to the crock pot. Add half the red pepper flakes. Cook on high for 4 to 5 hours or until pork is tender and shreds apart. Remove roast from crock pot. Shred pork apart using two forks, discarding fat.
To make the BBQ sauce: Skim fat off of cooking liquid. Add liquid to a medium skillet. Bring liquid to a boil and simmer for 8 minutes or until thickened. Stir half of the liquid back into the shredded pork. In the remaining half in the skillet and the remaining strawberries and pepper flakes. Stir in the honey.
Serve the pork on buns. Top with additional sauce and cheese if desired.