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Crock Pot Strawberry-Chipotle Pulled Pork

 We love the mix of sweet and a hint of heat.  Use as little or as much spice as you'd like! Barb L.

Yield: 6-8 Servings


2 Tbsp Flying Olive Chipotle or Garlic Extra Virgin Olive Oil (For our wimp tastes, we use Chipotle EVOO in this step and 1 chipotle chile. This gives the pork a little heat, but not an overwhelming amount)

1 large sweet onion, diced

2 cloves garlic, smashed and minced

2 cups strawberries, hulled, larger berries cut in half

1-3 chipotle chiles plus 1 Tbsp adobo sauce, omit if you don’t like ANY spice

1 cup ketchup

2/3 cup brown sugar, tightly packed

2 Tbsp Flying Olive Strawberry Balsamic Vinegar

2 tsp ground dry mustard

½ tsp freshly ground black pepper

1 pork shoulder or pork butt, about 3-4 pounds


Heat the Flying Olive Chipotle or Garlic Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the sweet onion and sauté, stirring occasionally, for about 5 minutes

Add the garlic and sauté about 30 seconds-1 minute. Add the strawberries, chipotle chiles (if desired), ketchup, brown sugar, Flying Olive Strawberry Balsamic Vinegar, mustard, and black pepper. Turn the heat up to high and bring to a boil.

Remove from the heat and transfer everything to a food processor—carefully, it’s hotCover the opening with a clean dish towel to avoid hot splatters. Blend until smooth.

Add the pork roast to the slow cooker. Pour the strawberry-chipotle sauce over the roast. Cover and cook on low for 8 hours.

Remove the roast from the crock pot. Once cooled, shred the meat. (NOTE: I like to refrigerate the sauce so that I can skim off the fat. When that’s done, I pour the sauce into a skillet and bring to a boil, then simmer for 30-45 minutes to thicken it up. I put the meat back in the BBQ sauce.) Serve the pulled pork with the BBQ sauce on rolls such as pretzel or King’s Hawaiian.

Submitted by Barb L.