Blackberry Pulled Pork

The blackberry seeds are very soft after the long cooking time, but if you want a smoother sauce, press the blackberries through a mesh sieve before adding them to the pot. Discard the seeds.

Serves: 12Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 12


  • 6 lbs. boneless pork roast, excess fat removed
  • 2 cups fresh blackberries
  • 1⁄2 cup chili sauce
  • 1⁄2 cup balsamic vinegar
  • 1⁄4 tsp. lime juice
  • 1 Tbsp. ginger preserves
  • 2 tsp. mesquite liquid smoke
  • 2 tsp. freshly ground black pepper
  • 1 tsp. ground cayenne
  • 1 tsp. chili powder
  • 1 tsp. hot paprika
  • 2 large onions, peeled and diced
  • 5 cloves garlic, minced
  • 1⁄4 tsp. salt


  • Preheat the oven to 350°F. Place all ingredients in a 6-quart oven-proof pot. Cover and cook for 3 hours.
  • When done, the meat should shred easily with a fork. Remove the pork from the pot. Shred with a fork and set aside. Mash any solid bits of the sauce in the pot with a potato masher. Return the pork to the pot, and toss to coat the pork evenly with the sauce.