Introducing my Superbowl epicurean triumph!
Tender slow cooked pork with rosemary and dark morello cherries piled on a toasted sandwich bun topped with caramelized onions and crunchy coleslaw. Mmmmmm.
This melt in your mouth sandwich is so easy to put together and bursts with flavor! If you are on a gluten free diet or trying to watch your carbohydrate intake, eliminate the bun and toss on a bed of your favorite greens for a scrumptious salad.
You’ll need: Pork loin roast or Pork shoulder I used two small roasts approx 6 pounds total, 1/2 large yellow onion, 2-3 springs of rosemary, 1 can Coca Cola, 1 cup dark cherries & 1 cup cherry juice, 2 large garlic cloves, plus seasonings for rubbing the pork.
Start by rubbing the pork with salt – I used adobo this time instead of salt. I also used a good no salt seasoning. I like the 21 season salute from Trader Joes or the Organic no salt seasoning from Costco.
Sear the pork in an olive oil coated pan over a medium-high heat for about 1 minute on each side. Remove the pork from pan and add to a crock pot.
Then chop up the rosemary, onion, garlic, and add to the crockpot. Give the cherries a quick rough chop and add them along with 1 cup of cherry juice to the crock pot. I like the Dark Morello cherries from Trader Joes. Also pour in the can of Coca-Cola.
Cook on the LOW setting for 8-10 hours, or until the pork shreds easily. Once you shred the pork let it sit for at least 20 minutes. This will give the pork time to soak in all the extra liquid from cooking.
Get out the white or yellow onion and garlic and saute until caramelized.
Toast your sandwich buns with a little butter, garlic powder, and dried parsley. Toss some chopped cabbage with a little bit of pepper and mayonnaise. Top your sandwich with the onion and coleslaw and serve warm. For a gluten free dinner, pile a good helping on top of a bed of crisp salad greens! The best part? You won’t miss kick off while cooking, because you’ll have your menu done ahead of time with this gourmet slow cooker easy recipe!
Slow Cooked Cherry Pulled Pork
- 6 pounds pork loin or pork shoulder
- ½ yellow onion
- 2-3 sprigs rosemary
- ½ cup chopped cherries
- 1 cup cherry juice
- 2 large garlic cloves
- 1 can coke
- 3 T seasoning for rubbing pork
- 2 T olive oil
- Pour 2 T olive oil in a skillet over medium-high heat on the stove.
- Rub pork with seasoning until well covered.
- Sear pork on all sides for 45 seconds to 1 minute.
- Put pork into crock pot and top with garlic, cherries, cherry juice, onion, rosemary, and coke.
- Cook on low for 8 hours or until meat shreds easily.
- Shred pork and serve as a sandwich or pile on a bed of salad greens.