Blackberry Pulled Pork

This recipe is based on one from a slow cooker cookbook I checked out from the library, but I had to make do with so many of the things I had on hand rather than the things it called for that it’s really it’s own new recipe. Jason says he thinks it’s probably the best pulled pork I’ve ever made, so I guess that means the recipe is a keeper. I’ve written it here as I made it this time, and honestly I don’t think I’d change much, with one exception: It didn’t really have the sweetness I expected, but Jason doesn’t like it too sweet. What to do? I added molasses, which was perfect. The change I’d make is just to go ahead and add the molasses with everything else. 


  • 3 pounds boneless pork roast, excess fat removed
  • 2 cups fresh blackberries (I did use fresh, but I have no doubt that frozen would work just as well)
  • 1/2 cup chili sauce
  • 1/2 cup pomegranate vinegar (this is what I had; the original recipe calls for balsamic)
  • 1/4 cup lime juice (the original recipe called for 1/4 teaspoon? what would be the point of that?)
  • 2 tablespoons candied ginger, chopped fine (the original recipe calls for ginger preserves, which sound amazing but I couldn’t find them locally)
  • 2 teaspoons liquid smoke
  • dash each of chili powder, cayenne, and paprika
  • 1 onion, diced (I had leftover carmelized onion that I just threw in, but since it cooks so long, I think a fresh onion would be just as good, right?)
  • 5 cloves garlic, roughly chopped
  • 1/4-1/2 cup molasses


  1. Place all ingredients in a 6-quart slow cooker. Cook on low for 8-9 hours or on high for 6 hours, until the meat is easily shredded with a fork.
  2. Remove the pork from the slow cooker. Shred with a fork and set aside. Puree the sauce with an immersion blender (what I did) or mash any solid bits of the sauce with a potato masher (what the original recipe suggests). Return the pork to the slow cooker and toss to coat the pork evenly with the sauce.