Pulled Pork Roll

Prep Time: 20 minutes
Cook Time: 13 hours

Ingredients

Pork
1.4 kg pork shoulder roast, boneless
2 white onions, peeled and quartered
1/8 tsp liquid smoke
2 cups chicken broth
1 Tbsp salt
2 Tbsp olive oil

BBQ Sauce
1 white onion, diced
4 garlic cloves, chopped
255g bag Sunsweet® Pitted Prunes
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 Tbsp fresh ginger, finely grated
1 1/4 cups brown sugar
1/2 cup cider vinegar
2 Tbsp Dijon mustard
1 cinnamon stick
1 Tbsp chilli powder
1 tsp cumin, ground
2 cups tomato sauce
170g tomato paste
2 tsp olive oil

Instructions

Pork
Heat a heavy-bottomed frying pan over high heat 3 to 4 minutes, add 2 Tbsp olive oil. Season the pork roast with salt on all sides and brown in the pan, 3 minutes per side. Put pork in a crock pot. Add the onions, broth and liquid smoke. Cook the pork 10 to 12 hours on a low setting. Alternatively, put the browned roast in oven with 2 cups of broth and 1/8 tsp liquid smoke and bake, covered 3 to 4 hours at 160°C. When meat is cool enough to handle, remove fat and shred the meat. Toss with Sunsweet® Prune BBQ Sauce (recipe to follow) and serve piled high on toasted buns or slider rolls.

BBQ Sauce
Heat a saucepan over medium heat and add 2 tsp of olive oil. Add onion and garlic and cook until soft. Add the rest of the ingredients, bring to a boil and simmer for 30 minutes over low heat. Cool and remove the cinnamon stick and place sauce in a blender. Blend until smooth. Sauce keeps for two weeks when refrigerated.

Nutritional Information

Total Servings 12

Serving Size 1/12 (1 sandwich)

Calories per serving 528

Fat 28g

Cholesterol 106mg

Sodium 643mg

Carbohydrates 42g

Fiber 1.5g

Sugar 24g

Protein 28.5g