Pulled Pork Sandwiches with Cherry Barbecue Sauce

by Shawnda on June 25, 2012

in Burgers & Sliders,Cherries,Condiments,Crockpot,Pork,Sandwich, Wraps, & Quesadillas

Pulled Pork Sandwiches with Cherry Barbecue Sauce

“UUUGHHH. I hope you’re not making brownies again.”

Ugh? Brownies?

I’ve know the man for 8+ years and I’m pretty sure those two words have never been uttered in the same sentence. Who says something like that?

Other than someone who has seen a new pan of brownies on the counter every week for the last month+. Brownies with cherries that I roasted in port, brownies with cherries that I roasted in a stout, brownies with just plain roasted cherries, and brownies with just plain fresh cherries…

Maybe he had a point.

Cherry Barbecue Sauce

So I put that bag of cherries in the cart (along with 3 others) and pushed along, mumbling something about how I had plans to make a couple of savory recipes in the upcoming week.

I was totally lying, though. I had fully intended to make brownies again. But instead, I made barbecue sauce. More accurately, I semi-made barbecue sauce.

A couple of weeks ago, I shoved a bottle of barbecue sauce into the back corner of the fridge. It was harsh and vinegary. We didn’t care for it enough to use it again on its own but I couldn’t bring myself to throw a nearly full bottle away. Instead, we “fixed” it. I made a sweet cherry reduction and stirred that into the sauce, the concoction really benefiting from the addition of sweet cherries. More mellow, a little sweeter, and with nice cherry flavor, the sauce paired fantastically with a simple pulled pork for a unique twist on the sandwich.

Pulled Pork Sandwiches with Cherry Barbecue Sauce

Pulled pork sandwiches topped with a cherry-infused barbecue sauce.


  • For the cherry barbecue sauce:
  • 1/2 lb cherries, pits removed
  • 3 Tbsp sugar
  • 1/4 cup water
  • 1 cup barbecue sauce
  • For the pulled pork:
  • 1 can Dr. Pepper (Mexican Coke and dark beer work great, too)
  • 5-7 lbs pork butt roast
  • 1/4 cup brown mustard (I use Creole mustard)
  • Sandwich buns
  • Thinly sliced red onions
  • Salt
  • Pepper


  1. Liberally season the pork roast with salt and pepper and place fat-side-up in the crockpot.
  2. Add the mustard and Dr. Pepper to the crockpot and turn on low, cooking for 8-10 hours until the roast is fall-apart tender.
  3. Shred the meat with two forks or pull by hand, discarding any bones and fat.
  4. During the last 30 minutes of cooking time, cut the cherries in half and then roughly chop into small pieces.
  5. Transfer to a small sauce pan with the sugar and water.
  6. Cook over medium heat for ~20 minutes, until the liquid is thick and the cherries are very soft.
  7. Stir in 1 cup of your favorite barbecue sauce and heat until warm. (You can also blend the sauce for a few seconds in the blender.)
  8. Assemble the sandwiches and serve the sauce over top and on the side.


Yields: ~2 cups of barbecue sauce

Source: Confections of a Foodie Bride

Estimated time: 10 hours

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