Slow Cooker Blueberry and Leek Pulled Pork

Features our award-winning Blueberry Lavender organic preserves. Warm and satisfying, goes great with any vegetable side dish and rice. Also try in quesadillas, on nachos, in mac and cheese, or pulled pork sandwiches.

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Slow Cooker Blueberry and Leek Pulled Pork
Prep Time 15 minutes
Cook Time 6 hours
Servings
servings
Ingredients
  • 3 lb bone-in pork butt roast
  • 2 cups sliced leeks
  • 1/2 cup Food For Thought Blueberry Lavender organic preserves
  • 2 T red wine
  • 2 t black pepper
  • 1 t smoked paprika
  • 1 t cayenne pepper
  • 1 t chipotle sea salt
  • 1 cup sparkling water
Prep Time 15 minutes
Cook Time 6 hours
Servings
servings
Ingredients
  • 3 lb bone-in pork butt roast
  • 2 cups sliced leeks
  • 1/2 cup Food For Thought Blueberry Lavender organic preserves
  • 2 T red wine
  • 2 t black pepper
  • 1 t smoked paprika
  • 1 t cayenne pepper
  • 1 t chipotle sea salt
  • 1 cup sparkling water
Instructions
  1. Wash and dry leeks, slice into rounds and separate. Place in bottom of slow cooker
  2. In small glass dish, make a paste for the meat: mix blueberry lavender preserves with red wine, black pepper, smoky paprika, cayenne pepper and chipotle sea salt.
  3. Add the pork roast to the slow cooker and place on top of leeks. Top the roast with the blueberry seasoning paste. Add the sparkling water over the top of roast.
  4. Cover and cook on high heat for 4 hours. Reduce heat to low and cook an additional 2 hours.
  5. Remove the roast from the slow cooker and let rest 10 minutes on a cutting board. Pull or shred the roast with a fork. Serve the pulled pork as desired, topped with 1-2 T. of the cooking juice remaining in the bottom of the slow cooker.
  6. Enjoy!
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