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The pairing of two flavorful and contrasting ingredients – cayenne and tart cherries – provides a perfect match in slow cooked pulled pork. The cayenne brings an underlying heat and the dried cherries add a sweet and sour balance.
3 pounds boneless pork shoulder roast, well trimmed
1/2 cup coarsely chopped dried tart cherries
1 medium onion, cut into thin wedges
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons instant espresso powder
1 1/2 teaspoons McCormick Gourmet™ Red Pepper, Crushed
1 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1 teaspoon McCormick Gourmet™ Garlic Powder, California
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
Place pork, cherries and onion in slow cooker. Mix remaining ingredients except rolls in medium bowl until blended. Pour over pork. Cover.
Cook 8 hours on LOW or 4 hours on HIGH. Remove pork from slow cooker.
Shred pork, using 2 forks. Return pork to slow cooker. Mix and heat with sauce before serving. Serve on sandwich rolls with Vanilla Slaw, if desired.
Slow Cooker Tip: For best results, do not remove cover during cooking.
Test Kitchen Tip: Serve on sandwich rolls with Vanilla Slaw, if desired.
(Amount per serving)