“UUUGHHH. I hope you’re not making brownies again.”
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.
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
- Liberally season the pork roast with salt and pepper and place fat-side-up in the crockpot.
- 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.
- Shred the meat with two forks or pull by hand, discarding any bones and fat.
- During the last 30 minutes of cooking time, cut the cherries in half and then roughly chop into small pieces.
- Transfer to a small sauce pan with the sugar and water.
- Cook over medium heat for ~20 minutes, until the liquid is thick and the cherries are very soft.
- 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.)
- Assemble the sandwiches and serve the sauce over top and on the side.
Yields: ~2 cups of barbecue sauce
Estimated time: 10 hours