Blueberry Chipotle Pulled Pork, from the Winemaker’s Wife
Meat:
7 lb pork butt (boneless and trimmed)
1 tablespoon cumin
1 tablespoon dried chipotle peppers
1 tablespoon salt
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon dried chipotle peppers
1 tablespoon salt
1 tablespoon pepper
Pour 1 cup of water in a slow cooker or a dutch oven. Mix cumin, chipotle peppers, salt, and pepper. Pat the spice rub mix onto the pork roast. Place in crockpot or dutch oven at medium or 350F for approx. 3 hours. Turn around ½ hours. Shred the meat.
Sauce:
¾ cup Vineyard at Hershey Blueberry Wine
1 Pint Blueberries
½ sweet yellow onion, diced
1 tablespoon olive oil
15 oz can whole plum tomatoes
1 small can chipotle peppers in adobe sauce
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chipotle peppers
1 Pint Blueberries
½ sweet yellow onion, diced
1 tablespoon olive oil
15 oz can whole plum tomatoes
1 small can chipotle peppers in adobe sauce
2 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chipotle peppers
Saute the onions in olive oil in a deep sauce pan on medium heat until soft (pan should be large and at least 3 inches deep). Add garlic, cumin, chipotle peppers, and blueberries. If you have a potato masher, now is a great time to use it – otherwise, use a fork to smash the blueberries. Add the tomatoes and the can of chipotle peppers. Continue to smash the tomatoes and the peppers. Cook for approx. 5 minutes on medium. Add the Blueberry wine. Combine with pork and cook for approx. 30 additional minutes on medium low or 275F. Salt and pepper if necessary.