Pulled pork is a stable at our summer BBQs. We like to make it easy on ourselves by tossing it into the slow cooker and using flavorful balsamic vinegars to create unique sauces. Blackberry Ginger combined with ketchup, mustard, and spices might seem like a funky combination, but we promise it's amazing! 

I N G R E D I E N T S :

Pork:

• 3 lbs boneless pork loin
• ½ cup reduced sodium chicken broth
• 1 medium yellow onion, diced
• 2 teaspoons Grind Spice Co. Mishawaka Falls Blend
• ½ teaspoon Grind Spice Co. Applewood Smoked Sea Salt

Sauce:

• 2/3 cup Rocky Mountain Olive Oil Blackberry Ginger Balsamic Vinegar
• 1/3 cup Rocky Mountain Olive Oil Premium Dark Balsamic Vinegar
• ¾ cup ketchup
• ¼ cup packed light brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon whole grain mustard
• 4 cloves of garlic, minced
• ½ teaspoon Grind Spice Co. Applewood Smoked Sea Salt
• ¼ teaspoon black pepper

I N S T R U C T I O N S :

1. Dice the yellow onion.
2. Add the pork to a slow cooker, then top with the chicken broth, onions, spice blend, salt and pepper.
3. Cover the pork and cook on LOW for 8-10 hours (or HIGH for 4-5).
4. During the last hour to 30 minutes of the pork cooking, make the sauce by adding all the sauce ingredients to a saucepan.
5. Whisk the ingredients together until well combined.
6. Heat the sauce over medium heat and bring to a boil. When the sauce reaches a boil, reduce the heat to low and simmer for about 20 minutes. When done, the sauce should be thick and syrupy. Take off the heat and set aside.
7. When the pork is done cooking, remove it from the slow cooker and shred. Drain the extra liquid and onions from the slow cooker.
8. Add the shredded pork back into the slow cooker, then pour in 2/3 of the BBQ sauce. Toss with a spoon until the pork is coated in the sauce.
9. Serve the pulled pork as desired, topping with the remaining BBQ sauce.