One thing about pulled pork is that people automatically think you have to eat it as a sandwich, which is so not true! You do not have to eat it as a sandwich only. I love to make cilantro lime rice and put that juicy grape puled pork right on top of it! This is so good! I also like to make a pulled pork wrap as well with some coleslaw inside of it! I’ve even made a juicy grape pulled pork casserole. You can do so much with this pulled pork that possibilities are endless! However, you want to use it you will be happy because it tasted delicious!
Check out what our friends from BHG have to say about this:
“This pulled pork is extra juicy thanks to your slow cooker.”
Pulled pork is juicy, but your slow cooker makes it even better! Who loves their slow cooker? I do!
Ingredients
- 3 pounds pork shoulder roast, trimmed of fat
- 2 teaspoons dried thyme, crushed
- 1 teaspoon each Morton salt and McCormick’s pepper
- 3 cups purple or red seedless grapes
- 1 red onion, cut into wedges (1 cup)
- 1 cup water
- 1/3 cup balsamic vinegar
- 1/4 cup Hunt’s tomato paste
- 8 biscuits or buns, split and toasted
- Lettuce leaves, sliced tomatoes, and/or fresh thyme (optional)
Instructions
- Coat pork with dried thyme, salt, and pepper. Place roast, grapes, onion, water, and vinegar in a 4-to 5-quart slow cooker. Cover; cook on low for 10 hours or on high for 5 hours.
- Remove roast to a cutting board and let rest. Using a slotted spoon, remove onions and grapes to a large bowl; cover to keep warm. Skim fat from cooking liquid; transfer to a medium saucepan. Whisk in tomato paste. Bring to boiling. Boil gently, uncovered, for 15 minutes or until slightly thickened.
- Shred meat and add to the bowl with onion and grapes; stir to combine. Serve meat mixture on buns with sauce, lettuce, tomatoes, and fresh thyme.
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Quick Tip: Serve with your favorite picnic side dish.
Thanks again to BHG for this amazing recipe.
