Sunday, May 30, 2010

Pulled Pork with Strawberry BBQ Sauce

I am always looking for reasons to use my super cool cast iron dutch oven...
and having about 9 more pounds of strawberries had me searching my recipes.

In my notebook of "Recipes to Try One Day", I remembered a recipe from Better Homes & Gardens:

I purposely froze diced strawberries to make this and fit it into our meal schedule!

With a 3.5 lb pork tenderloin, trim off the excess fat along the back.

Heat your oil in your dutch oven, and heavily salt and pepper your tenderloin on all sides.
Brown on all sides. 

Grab your essential ingredients for making BBQ sauce -
ketchup.  Heinz only please.
Apple Cider Vinegar.

Once your meat has been browned, it will look quite beautiful...

Add your ketchup, vinegar, garlic and strawberries...

Cover and let everything mingle for a couple of hours....


After several hours, the pork will have cooked through, tenderized and soaked up the flavors...

Amazingly delicious I tell you! 
Sorry for the lack of photo after everything was pulled and plated! 

The recipe follows!

(adapted from BHG)
1 tsp salt
1/2 tsp ground black pepper
1 TBL cooking oil
4 cups strawberries, halved or quartered
1/2 cup ketchup
1/4 cup cider vinegar
4 garlic cloves, minced


Trim fat from pork.
Sprinkle pork with salt and pepper.
In large Dutch oven over medium heat brown pork in hot oil on all sides.
Add half the strawberries, the ketchup, vinegar, and garlic.
Bring to boiling; reduce heat. Simmer, covered, 2 hours or until pork is tender.
Remove pork from Dutch oven; loosely cover with foil. Let stand 10 minutes.

For strawberry BBQ sauce, skim fat from cooking liquid.
Return liquid to Dutch oven; bring to boiling.
Reduce heat.
Simmer, uncovered, 8 minutes or until reduced to about 2 cups.

Using two forks, shred pork; discard fat.
Stir 1 cup strawberry BBQ sauce into pork.
Stir remaining strawberries into BBQ sauce.

Serve pork on buns.

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