makes eight servings
2 lb. pork shoulder or Boston butt
12 oz. ginger ale
1 cup barbecue sauce
1/4 cup strawberry jelly
2 tablespoons apple cider or balsamic vinegar
2 tablespoons chipotle hot sauce
1 1/4 cup diced strawberries
3 strips cooked and crumbled bacon
1/4 cup finely chopped red onion
1/4 cup finely chopped cucumber
1 tablespoon seeded and minced fresh jalapeño
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1 pinch salt
1 pinch ground black pepper
8 sourdough of French sandwich rolls
8 tablespoons chive and onion cream cheese, or herbed boursin cheese
Place the pork
in a slow cooker. Pour ginger ale over pork, cover & cook on high
for 4 hours or until meat is tender. Drain & shred using 2 forks.
Meanwhile, in the last few minutes of cooking add the barbecue sauce,
jelly, vinegar & hot sauce to a sauce pan. Bring mixture to a
simmer, stirring constantly. Keep warm. Stir into shredded pork. In a
bowl, place the strawberries, bacon, onion, cucumber, jalapeño,
cilantro, lemon juice, salt & pepper. Toss until combined. Split
rolls. Spread roll tops with cheese. Spoon pork over bottom rolls. Top
with salsa. Replace top rolls.
bacon recipe courtesy of: Thecatladycooks (member), BetterRecipes.com
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment