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Pulled Pork

Pulled Pork

Pulled Pork

Recipe Credit: Rachel Cooks.

Slow cooking meats really maximizes the flavor. But you’ll need a little something extra to make it truly delicious. That’s where our Golden Plum Mirabelle Preserves come in. In this pulled pork recipe, the Golden Plum Mirabelle and Bourbon Barbecue Sauce makes for an irresistible entrée. Made from sweet, full-flavored yellow plums, Mirabelle Plum preserves create a moist sweet and savory sensation with the pork.


4 tablespoons olive oil, divided

3 teaspoons black pepper, divided

2 teaspoons salt

1/2 teaspoon ground cinnamon

1 teaspoon chili powder

3 pound New York Pork Roast

1/4 cup balsamic vinegar

2 cups water

1 and 1/2 cup Bonne Maman Golden Plum Mirabelle Preserves, divided

1 cup finely chopped onion

1 clove of garlic, minced

1/2 cup dark brown sugar

2 tablespoons red wine vinegar

1 cup ketchup

2 tablespoons worcestershire sauce

2 shots (1.5 ounces each) of bourbon

4 teaspoons yellow mustard

1/4 teaspoon cayenne powder


Prep: 15 minutes

Cook: 9 hrs

Servings: about 6

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Mix together 2 teaspoons black pepper, salt, cinnamon, and chili powder in a small bowl. Rub this mixture all over the New York Pork Roast. Put the rubbed pork roast into the skillet and brown for about 2 minutes on each side or until dark golden brown. Transfer to slow cooker and add 1/2 cup Bonne Maman Golden Plum Mirabelle Preserves, 1/4 cup balsamic vinegar and 2 cups water. Cover and cook on low for 7-8 hours or until tender. Drain liquid off and shred pork using two forks. Return shredded pork to slow cooker.

While pork is cooking, prepare barbecue sauce. In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add onions and garlic and cook until onions are translucent, about 5 minutes, stirring frequently. Add 1 teaspoon black pepper, 1 cup Bonne Maman Golden Plum Mirabelle Preserves, brown sugar, red wine vinegar, ketchup, worcestershire sauce, bourbon, mustard and cayenne. Bring to a simmer and continue to simmer for 10-15 minutes or until slightly thickened.

Once you have pulled the pork, add 2 cups of barbecue sauce (there will be leftovers). Stir to combine, place the cover back on and continue to cook on low for at least an hour. Add more barbecue sauce as desired. Serve on buns.

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