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This sweet and slightly spicy pork sandwich would pair well with a crispy salad on the side
Ingredients:
- 1 1/2 cups diced onion
- 1 1/3 cups water
- 1/2 cup Redstone Apricot Balsamic Vinegar
- 1/4 cup Redstone Chipotle Olive Oil
- 4 pounds boneless pork shoulder, trimmed and cut into 2-inch pieces
- 1 chipotle chiles, canned in adobo sauce
- 1/4 cup apricot fruit spread
- 1/4 cup barbecue sauce
- 1 tablespoon grated orange rind
- 1/4 teaspoon salt
- 8 (1.8-ounce) whole-wheat hamburger buns, toasted
- Optional garnish with coleslaw, lettuce, sliced tomato, or cheese
Instructions:
- Combine onion, water, balsamic, olive oil, pork, and chopped chiles in a 6-quart crockpot. Close lid securely; cook on low for 6 hours or until the pork is fork tender.
- Remove pork from cooker with a slotted spoon. Shred with two forks; keep warm. Skim fat from surface of cooking liquid; discard. Bring cooking liquid to simmer over low heat. Stir in fruit spread, barbecue sauce, orange rind, and salt; simmer 2 minutes. Stir in pork and any accumulated juices. Cover and let stand 5 minutes. Serve pork mixture on buns.
